4 salmon cutlets
4 heaped teaspoons Yakajirri
1 egg, beaten
butter and rice bran oil for frying
Brush one surface of the cutlets with the egg and coat thickly with the Yakajirri. Heat the butter and oil in a frying pan until hot but not smoking and fry the unseasoned side of each cutlet until cooked half way through. Turn the cutlets over and finish frying, blackening the Yakajirri. Using tongs, remove the backbone and long bones and serve the cutlets with your choice of accompaniments and garnish.Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.