1 tablespoon of crème fraiche
1 tablespoon of Anathoth's sweet chilli relish
1/2 teaspoon of finely chopped lemon grass (optional)
Mix together and spread over a piece of salmon
Lay fish on baking paper
Bake for about 20 minutes or until done at 180 C
Scatter chopped coriander over the top.
Serve with more sweet chilli relish on the side.
and a small salad of tomato, cucumber and avocado dressed with olive oil