Zingy salmon ceviche with spiced creme fraiche and sourdough toasts

Ginger is a universal medicine and most widely known for its detoxifying qualities. The small amount of ginger in Patak's Easy Korma Paste makes this zingy salmon recipe good for colds and coughs. It also helps to relieve headaches and pain.

Serves: 4

What you need:

1 sachet Patak's Easy Korma Paste
1 tub Creme fraiche
1 fennel bulb, green fronds trimmed and set aside
1 red onion
1 red chilli
600g very fresh raw salmon fillet, skinless and trimmed
2 limes, juiced
A pinch of sugar
A pinch of sea salt
4 thin slices of sourdough bread (Poilane is ideal)

What you do:

To make the spiced creme fraiche: Fry the Patak's Easy Korma Paste over a medium heat for 5 minutes ensuring it doesn't catch or burn. Set aside to cool and when cool mix into the creme fraiche until totally incorporated and set aside.
Make the ceviche. Chop the fennel bulb, onion and chilli into very small, fine dice (5mm x5mm). Discard the chilli seeds. Place in a bowl.
Make sure the salmon has been trimmed of any darker coloured flesh. You should only use the pink/orange flesh. Chop the salmon into dice, as small as possible. Add to the bowl. Add the lime juice and sugar to taste. Marinate in the refrigerator for 15 minutes. It should start to turn milky in colour.
Meanwhile toast the bread.
Remove the ceviche from the refrigerator and season with salt to taste. Make a quenelle of the spiced creme fraiche on the side of each plate. Spread a spoonful of the salmon ceviche over the plate so it is spread out and colourful. Garnish with small pieces of the fennel fronds.
Serve with the toasts.