This is a pretty good little entrée.

It is actually a really good little entrée.

It’s kinda flash but also very easy to make so I guess it fits your MO perfectly.

You could certainly put this fish on mini toasts for a lovely canape too.

SPICY FISH ON TOAST

(for 4 as an entrée)

500 g salmon, skin off and pin bones removed
1 spring onion (scallion), finely sliced
1 tablespoon hot sauce or sambal
1 teaspoon lemon juice
¼ teaspoon sesame oil
2 teaspoons extra virgin olive oil
A pinch of salt
A couple of shakes of togarashi seasoning
16 slices pickled jalapenos
A small handful of parsley, chopped
4 slices toasted sourdough, to serve
Salmon caviar, to serve

(Get the salmon going 30 – 40 minutes before you want to eat.)
Cut salmon into roughly 5mm x 5mm dice and place in a mixing bowl.
Add spring onion, hot sauce, lemon juice, sesame oil, olive oil, salt and togarashi and mix thoroughly to combine.
Check seasoning and adjust with a little more salt or togarashi if necessary.
Allow to sit in the fridge for 30 -40 minutes for the seasonings to have their way with the fish.
Toast sourdough.
Divide fish mixture between toasts.
Garnish each toast with 4 jalapeno slices, a little caviar if using and chopped parsley.
Pretty flash. Pretty simple. Pretty good.