450 grams fresh Salmon finely cubed
2 shallots - finely chopped
2 tbsp Capers - rinsed and chopped roughly
2 tbsp fresh corriander - chopped
4 tbsp creme fraiche or sour cream
1 red chilli - seeds removed and finely chopped
sea-salt and ground pepper
2 tbsp lemon juice

Combine all of the above. Rest for at least 1-hour.
Drain thoroughly. Press into moulds. Turn out.
Surround with rocket leaves and cucumber salad.

1 peeled cucumber sliced very thin
2 tbls white wine vinegar
2 tsp sea-salt
1 tbls sugar

Mix and leave 2 hours.


Compliments of Helen Highwater's
Nikau Palm Cook Book
Great Barrier Island