Instructions: Cut each salmon escalope into 4 even squares.

Cut each square into 6 even slices retaining the original shape.

Thread 6 slices on to each of 4 kebab skewers alternating the slices with thick pieces of pickled ginger.

Set aside.

Break the cabbage into individual leaves remove any thick stems and shred the leaves very finely.

Sprinkle the cabbage with the salt. cover and leave in the refrigentor for 46 hours.

hen wash thoroughly to remove the salt and drain well.

Heat the sesame oil in a large saucepan and add the cabbage.

Stir well for about 30 seconds.

Push the cabbage to one side add the sugar and cook until it starts to caramelize.

Stir back the cabbage and mix.

Add the vinegar sherry fresh ginger chill) and sultana and cook over a high heat for 23 minutes or until all the liquid has evapourated.

The cabbage should be light golden in colour and slightdy crispy.

Allow to cool before adjusting the seasoning.

Season the salmon with salt and pepper and cook skin side down in a flat frying pan lightly coated in oil until golden and crisp.

Turn and finish cooking to taste preferably leaving the centre a little underdone.

Reheat the cabbage.

Place a small mound of cabbage in the centre of each plate.

Place the salmon on top.

Spoon the sauce around.

Serves 4 as a starter

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