To continue the epic saga of Thai beer snacks on the MT, here we have a very easy spin off of the Nam Pla (Thai prawns) that’s proved to be popular. The difference other than the fish is that this is more “chunky” in its ingredients and could be served as a starter (as in the photo) as well as a bar or beer snack. That’s not to say that you have to make it into a salad – the smoked salmon with the dressing on its own is great but also gives you a nice addition or start to a Thai platter. The key to this dish is very finely sliced ingredients as you want them to cling to the salmon. The decidedly un-finely sliced ingredients in the photo are for presentation purposes, unless you want to eat them – in which case good luck!
So the salmon with the prawns (Nam Pla), Spring baskets (Miang Kham) and thinly sliced Sirloin and aubergine (Pla Nuea Makruea Orn) – both recipes coming soon and some spring rolls would certainly be a good start. Plus they’re all really easy. Apart from the rolls which are a bit trickier. But only a bit.
Anyway here the ingredients:
1-2 packs of smoked salmon
2-3 shallots finely sliced
1 spring onion finely sliced
1 stick of lemon grass peeled and chopped.
1-2 Tbsp of chilli powder
3 Tbsp of fish sauce
2-4 birds eye chillies, de-seeded or not (!) and finely sliced
2 limes juiced
a few mint and lime leaves
2 pieces of fresh galangal or ginger finely sliced
Finely chop/slice the veg and place in a bowl, add the fish sauce, chilli powder, mint/lime leaves and the lime juice, mix together.
Slice the smoked salmon into strips (bite sized) and add to the bowl.
Mix around until coated and leave in the fridge until required to let the flavors develop.
It’s always best to remove from the fridge 10-15 mins before serving. When ready arrange the salmon strips on a plate with the veg and scattered across.
You will probably need forks.