Salmon carpaccio with caramel jhal muri and green pea relish


To make the jhal muri, heat the sugar in a saucepan until it caramelises, then reduce the heat and add the water, mixing well. Stir in the puffed rice, ensuring it is well coated in the caramel, then spread the grains out on a tray lined with baking paper. Leave to cool completely, then break the rice apart back into individual grains. Place in an airtight container and set aside until needed

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