• 3/4 pound fresh Salmon
• 1/4 pound fresh Halibut
• 2 tbls Chili garlic sauce
• Chopped fresh Dill
• 1/2 cup Mayonnaise
• Salt and white pepper to taste
• Bean sprouts
• Pea shoot
• Sesame oil
• 1 teaspoon fresh ginger
• Roasted Pine nuts
• 1 lime
• Soya Sauce

1. Poach the Salmon and Halibut in a sauce pot with white wine, bay leaf and 10 peppercorns for about fifteen minutes. Let stand in the refrigerate until cold.
2. Place cold Salmon and Halibut into bowl add Mayo,chili garlic sauce and mayo mix until combined, season with salt and pepper.
3. Shape the mixture with a ring mold on a small plate use Lola Rosa to garnish.

                                                            Asian Slaw

1. Whisk in a stainless steel bowl sesame oil, fresh ginger, lime juice and small amount of soya to taste.
2. Add the mixture to the sprouts and pea shoots mix thoroughly and add the pine nuts last.
3. Place a small amount of the slaw on the fish cake and serve with a lemon slice.