Salmon and Prawn Toasts with Ponzu Dressing - James Martin Chef

Ingredients

• 100g caster sugar
• 50ml white wine vinegar
• 25ml water
• 2 chillies, chopped
• few sprigs of mint and coriander, chopped
• 4 slices white bread
• 300g raw king prawns, peeled
• 1 tsp soy sauce
• 1 egg white
• 1 lime, juice and zest
• 50g sesame seeds
• 300g salmon
• 2 tbsp coriander
• Lime wedges
• 50ml ponzu
• To make the jam, place the sugar, vinegar, and water into a pan and bring to the boil, then take off the heat and add the chillies and herbs.
• To serve, pile onto a platter, spoon the jam and ponzu into two small bowls and dot with limes.