Pickled Salmon

From "Marie Claire" this one really interests me. The recipe suggests 30 endive leaves, but on reading it, I reckon the finished mixture would only fill about 15! So I'm changing it to that. I'll let you know the real count when I make it!

• Ready In: 20 mins
• Yields: 15 appestizers

Ingredients

• 2  teaspoons pickled ginger, finely chopped
• 2  tablespoons  pickled ginger juice
• 1  tablespoon fresh ginger
• 1  teaspoon light soy sauce
• 1  teaspoon fish sauce
• 2  tablespoons lime juice
• 100  g salmon fillets, skinned and bones removedd
• 1  tablespoon  chopped of fresh mint
• 15  Belgian endive, leaves washed and drained
• 2  teaspoons toasted sesame seeds

Directions

1. In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
2. Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
3. Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
4. Add the mint leaves and toss to combine.
5. Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.