Thaw the salmon and sauce sachet in the fridge for 2-3 hours beforehand.
Prepare the side-salad ingredients, combine and chill in a covered bowl.
Combine egg, soda water, flour, corn flour and salt in a mixing bowl.
Carefully pull off the skin from the salmon. Slice the fish into 36 neat, short fingers, while heating a pan of 1cm deep sunflower oil.
Dip each fish slice into the batter to immerse completely, then lift out and drag across into the crushed peanuts to coat it well. Transfer them directly and individually into the heated oil, frying for no more than 30 seconds, turning once during this time until browned attractively.
Lift each one out with a slotted spoon, onto kitchen paper towel to drain. Serve warm or at room temperature with a small portion of side-salad and a tiny dipping bowl of the wasabi-dill mayonnaise.
A food processor running on it's fastest speed setting, handles the crushing of the peanuts perfectly.