Smoked salmon panna cotta

Method

1. Place cream and basil in a saucepan over medium heat. Bring almost to the boil. Meanwhile, soften gelatine in cold water for 3 minutes, squeeze out excess water.
2. Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process gelatine mixture with 250g salmon, buttermilk and wasabi until smooth. Transfer to a jug, season, divide amongst 6 x ½ cup dariole moulds. Refrigerate for 3 hours or overnight to set.
3. To make salad: Place sesame oil, soy sauce and lemon juice in a jar, shake to combine. Place leaves in a bowl and toss with dressing and sesame seeds.
4. To serve: Dip moulds in hot water, turn out onto plates, top with herbs. Serve with salad and remaining salmon.