Place the chilled salmon cubes, the grated zest of the lime (reserving the lime to serve) and all the other ingredients into the food processor and pulse until the salmon is chopped / minced to your liking, preferably leaving it a little chunky [Thermomix
While the cabbage is salting, prepare the other ingredients, making the rice porridge which needs to cool down after cooking, and chopping the vegetables for the sauce (if you want to do this with your food processor or Thermomix, rather than by hand, it might be easiest to chop the vegetables first, then empty and rinse, before making the porridge and blitzing the other ingredients with it, see below the rice porridge instructions)
Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
wheat flour, sugar and butter), but these all had a suggestion of using a packet of orange flavoured jelly melted with less water than usual - and to be honest, I never really liked the flavour of artificial tasting packet-jelly even as a child
In terms of the method for the filling, I have a horribly sneaking suspicion that you may well get a not-dissimilar effect from simply throwing all of the ingredients in, then blitzing - I was trying to save the ingredients that I didn't want completely pulverised until last, but I'll do that another time, and update accordingly
I served it with fresh orange segments (pith removed, by peeling the whole orange with a sharp knife then cutting out the segments) and some Greek yoghurt (or you could whip up some cream) with a little orange zest and honey whipped into it, scattered with chopped pistachios
I love the umami flavours of seaweed and soy, perfectly balanced by the acidity of lime juice, and the fresh, crisp heat of radish and the nuttiness of toasted sesame seeds and oil - my seaweed salad is inspired by Kaiso salad
Chorizo really is a star ingredient, packed full of flavour which is released in the oils when you cook it, which is enhanced in my spicy chorizo, chickpea and spinach soup by the fresh garlic, chilli and smoked paprika in it (which means that even if you chose to leave out the chorizo, to make this soup vegetarian, it would still have the delicious chilli, smoky paprika and garlic flavours in it)