cassava cakes:
275 g peeled cassava (yucca)
1 large egg
2 tbsp all-purpose flour
2 tbsp chopped fresh chives
salt and pepper
vegetable oil (for cooking)
coriander cream:
1/2 cup sour cream
2 tbsp chopped fresh coriander
1 tsp finely grated fresh ginger
salmon tartare:
350 g fresh atlantic salmon
1/4 cup finely minced red onion
1 tbsp capers
1 tsp finely grated fresh ginger
juice of 1 large lime
salt and pepper
To assemble, spoon the salmon tartare on each cassava cake then dollopa little of the coriander cream on each. Serve immediately.