leaves from lettuce and discard. Using a large sharp knife, cut down
each side of lettuce to produce 2 'cheeks'. Separate cheeks into cups.
Half-fill a large mixing bowl with water, add 2 handfuls of ice, immerse
lettuce cups and leave to stand while preparing salmon.
with salt and pepper. Heat a chargrill or frying pan over a high heat.
When hot, add salmon and cook for 2 minutes on each side or until cooked
to your liking. Transfer to a plate to cool. When cool, break into flakes
using a fork.
radish, and salt and pepper, to taste, in a large bowl. Remove lettuce
from water, shake or spin-dry and arrange on individual plates or a
platter. Put noodles in base of each lettuce cup and spoon over salmon
vinegar and sesame oil in a jug until combined. Spoon mixture over salmon
and serve immediately with toasted sesame seeds.