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Cold Salmon Noodle Salad

Cold noodles should be served really cold, not at room temperature. Fish on the other hand, is better served tepid. The two meet here in this salad. Great for picnics, especially packed into Chinese takeaway containers. From Nigel Slater. SERVES 2

125g rice noodles
2 x 200g filets of salmon
groundnut oil
3 tbsp nam pla - Thai fish sauce
4 tbsp caster sugar
3 limes
1 or 2 (to taste) bird's eye chilli
a couple of handfuls of mint leaves
a handful of coriander leaves, optional, but recommend
2 tbsp sesame seeds, toasted

Bring a deep pan of water to the boil. Slide in the noodles, turn off the heat and leave for four minutes. Drain and tip into a bowl. Mix the nam pla and sugar with the juice of two of the limes in a small bowl. Chop the chilli finely, removing the seeds if you wish (leaving them in will make it hotter) and add it to the dressing with most of the the finely shredded mint (and coriander) leaves. Save a few for serving. Toss the dressing with the noodles and leave to cool. Refrigerate for at least an hour so that the noodles are well chilled.

Place the salmon in a grill pan. Rub with a little oil, season with salt and black pepper and squeeze over the remaining lime. Grill for 10 to 12 minutes or so, till the flesh is opaque and the flakes of fish can be pulled easily apart. Leave to cool to room temperature.

Divide the noodles between two plates, then break the fish into broad chunks and scatter with the toasted sesame seeds and remaining mint (and coriander) leaves.