Salmon Tartare Bombay

130 g fresh wild salmon
1 t red onion, finely chopped
1 t capers, roughly chopped
1 t cilantro, finely chopped
¼ t each curry powder, turmeric
½ lemon, juiced
⅓ t Dijon mustard
1 T olive oil
salt and pepper to taste
mini papadum
1 cucumber, thinly sliced

Finely dice salmon and reserve in fridge until needed.

Mix all ingredients except lemon juice, salt and pepper.

Bake papadum until bubbly but not coloured. Mix tartare with lemon juice and season with salt and pepper. Arrange cucumber in a ring or fan. Top cucumber with tartare and garnish with papadum disks.

Serves 4.