Method

• 1.
  Process salmon and cheese in a food processor until smooth.
• 2.
  Add horseradish and lemon juice and process to combine. Finely chop half the chives and stir into mousse.
• 3.
  Half-fill a wok with water and bring to boil.
• 4.
  Keep at a rolling boil ready to cook ravioli.
• 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.
• 6.
  Combine soy and vinegar in a small bowl. Roughly chop remaining chives.
• 7.
  Serve ravioli topped with carrot, daikon and chives. Drizzle with a little of the soy mixture and serve remainder on the side.