Using a blender blitz the chilli, yellow pepper, oil and 1 clove of garlic until a smooth paste is formed.
Pour into a jug and set to one side.
Add 2.5cm piece of ginger, other 1/2 garlic clove, lime juice, sugar, coriander and a good pinch of salt and pepper and blitz.
Add 1 1/2 tsp of the paste in the jug to the mix and blitz until smooth liquid.
Check the seasoning balance, should be quite tart to the taste. The mix will cook the smoked salmon in the acidity with a good hit of chilli.
Pass through a sieve and reserve in the fridge until needed.
Rinse the blender before turning your attention to the coriander oil.