Chef Bill Jones, Deerholme Farm
1 Cup (250 Ml) Raw wild Salmon, chopped Finely
1 Tsp (5 Ml) Capers, finely chopped
1 Green onion, finely minced
1 Tbsp (15 Ml) Mayonnaise
1 Tbsp (15 Ml) Pickled ginger
1 Tsp (5 Ml) Mirin (or Maple Syrup)
1 Tsp (5 Ml) Rice wine vinegar
1 Tsp (5 Ml) Japanese soy sauce
1 Tsp (5 Ml) Sesame oil
Sesame seeds for garnish
Salt and pepper to taste
In a bowl, mix all ingredients until they just come together.
Season well with salt and pepper.
Chill until needed.
Serve with crackers, toasted baguette or grilled flatbread.