- 2 handfuls baby spinach leaves
- 2 handfuls baby watercress leaves
- 3 tbsp coriander cress
- 1 mango, peeled, stone removed, cut into 0.5cm/¼in dice
- 1 tbsp white wine vinegar
- 3 tbsp rapeseed oil
- 1 pinch sugar
- 500g/1lb 2oz salmon fillet, pin bones and skin removed, cut into 0.5cm/¼in thick slices
- 110g/4oz butter, melted
- 1 vanilla pod, split, seeds scraped out with a knife
- 25g/1oz plain flour
- 25g/1oz cornflour
- pinch salt
- 75-110ml/3-4fl oz sparkling water
- 12 raw king prawns, heads and shells removed, deveined
- For the salad, mix together the spinach, watercress and coriander cress in a bowl. Add half of the diced mango and mix again.
- Place the remaining diced mango and the white wine vinegar into a food processor and blend to a purée.
- With the motor still running, slowly add the oil in a thin stream until the mixture is just emulsified. Season, to taste, with salt, freshly ground black pepper and a pinch of sugar.
- Spoon the mixture over the salad and mix to combine. Set aside.
- For the salmon, preheat the grill to its highest setting.
- Place a 20cm/8in chefs’ ring (or bottomless tart ring) onto a baking tray. Layer one quarter of the salmon slices into the ring, overlapping each slice a little.
- Mix the melted butter and vanilla seeds together in a bowl and season, to taste, with salt and freshly ground black pepper.
- Brush the melted butter mixture over the salmon layer, then remove the chefs’ ring. Repeat the process with the remaining salmon and butter mixture to create four rings of salmon.
- Place the salmon rings under the grill for 2-3 minutes, or until just cooked through. Slide each one onto a serving plate.
- Meanwhile, for the tempura prawns, heat the oil in a deep-fat fryer to 190C/375/Gas 5. Alternatively, fill a deep-sided frying pan two-thirds full with vegetable oil. Heat the oil until hot but not smoking. (Caution: hot oil can be dangerous. Do not leave unattended.)
- Place the flour, cornflour and salt into a bowl and add the sparkling water, whisking well until the mixture forms a thick, smooth batter.
- Drop the prawns into the batter to coat fully, then place straight into the hot oil. Fry for 2-3 minutes, or until the batter is golden-brown and crisp and the prawns are pink and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- To serve, pile a portion of salad onto each circle of salmon. Top with three tempura prawns.