Hot Smoked Salmon Canape's with Kiwi, Strawberry and Cucumber

Incredibly simple and highly effective canape for any dinner party or function. The cool, refreshing cucumber and kiwi cuts through the oily salmon and sweet strawberry kecap manis dressing. Creating harmony in your mouth and the best part is they are almost virtually fat free!

1 cucumber
4 kiwi
250g hot smoked salmon
100ml kecap manis
60g strawberries
3 dashes of tabasco sauce

Method:
Hull the strawberries and place in sauce pan with kecap manis and tobasco. Put pan over a medium heat and bring to a slow simmer, cook till strawberries are just mushy.  Place sauce in food processor and blend till smooth.
Slice cucumber into 5mm thick rounds and lay out evenly on serving patter. Top and tail the kiwi, then using a sharp paring knife slice off the skin by running the knife down the sides of the kiwi. Place kiwi on its side the cut into thin rounds, top each piece of cucumber with a slice of kiwi. Gently flake small chucks of salmon and place on top of each canape. Finally using a teaspoon drizzle a small teaspoon sauce over the salmon and serve as soon as possible.

Hot Smoked Salmon Coleslaw

A mostly raw and incredibly healthy salad, low in fat and salt but full of flavour and texture. For the salmon I recommend you find a excellent fish monger, preferably one who knows Japaneses food and can source you hot smoked salmon, really does make a huge difference to the salad. 

600g hot smoked salmon
1/2 white cabbage
4 sticks celery
2 carrots
1 tablespoon grated horseradish
Small handful flat parsley
100ml rice wine vinegar
1 teaspoon sea salt

METHOD:
Using a very sharp knife slice the cabbage as thinly as possible. Then peel the carrots and cut into fine match sticks, cut celery in the same way. Place the cabbage, carrot, celery and horseradish into a large mixing bowl and toss together. Flake the salmon into the coleslaw mixture and add the rice vinegar and salt, using your hands toss the salad together till evenly combined.  Roughly chop the parsley and sprinkle over salad. To serve you can either make 4 individual plates or place the salad into one large serving bowl.