Seafood 101: How to Slice Sashimi | Yellowtail Sashimi

Salmon coated in a lingonberry-Dijon-yogurt sauce that caramelises lightly as it cooks, flaked over loose, craggy potato rösti and finished with quick-pickled cucumber, radish and more of the same sauce spooned over cold. Squeeze the grated potato properly dry — that one step is the difference between crisp strands and a soft pancake. Works in an air fryer or a conventional oven.

Steelhead cut into cubes, tossed with oregano, smoked paprika and garlic powder, and air-fried until the edges go golden — then piled onto warm jasmine rice with arugula, feta, kalamata olives and a green goddess tzatziki that gets its colour and body from a whole avocado blended into the yogurt. Pat the fish properly dry first; that’s the whole trick to the crust. The sauce goes on at the table, not in the basket, so the bites stay crisp.