Step 1

Process salmon and cheese in a food processor until smooth.

Step 2

Add horseradish and lemon juice and process to combine. Finely chop half the chives and stir into mousse.

Step 3

Half-fill a wok with water and bring to boil.

Step 4

Keep at a rolling boil ready to cook ravioli.

Step 5

Working quickly, place 1 teaspoon mousse in the centre of a wrapper. Brush edges with water and top with another wrapper. Press edges together to seal, working out air bubbles. Trim excess wrapper using an 8cm cutter. Cover with a clean, damp tea towel and repeat with remaining wrappers and mousse. Cook ravioli, in batches, for 1 minute 30 seconds until wrapper is cooked. Drain well with a slotted spoon.

Step 6

Combine soy and vinegar in a small bowl. Roughly chop remaining chives.

Step 7

Serve ravioli topped with carrot, daikon and chives. Drizzle with a little of the soy mixture and serve remainder on the side.