300g hot smoked salmon fillets
1 cup each green beans and snow peas, trimmed and blanched
6 chat potatoes, quartered and cooked until tender
½ red capsicum, thinly sliced
1 Lebanese cucumber, halved, deseeded and thinly sliced
1 tablespoon sesame seeds, lightly toasted
Japanese Dressing, to serve (see below)
Lay the fillets on a board remove skin and flake salmon into chunks with the back of a fork and transfer to a bowl.
Prepare all the vegetables and, while beans, snow peas and potatoes are still warm, add to the flaked salmon.
Prepare the Japanese Dressing, add to the salad and toss to combine. Season to taste with pepper before serving.
Combine in a jar, ¼ cup each mirin and sushi seasoning with 1 tablespoon tamari and shake to blend.