Cedar smoked Huon Ocean Trout, ikura, yuzukoshou, soba

Hajime Horiguchi from Sake in Melbourne created this amazing smoked Ocean Trout dish for us recently. We promise the end result is worth the effort. This is sure to impress those guests that have tried everything!

Cedar smoked Huon Ocean Trout, ikura, yuzukoshou, soba
Preparation:
40 Minutes
Cooking:
10 Minutes
Serves:
4

  • 800g Huon Ocean Trout (sashimi grade)
  • 400g sushi rice (short grain)
  • 80ml sushi vinegar
  • Pinch yuzu powder
  • 40g soba buckwheat
  • 1 bunch baby shiso
  • 16g shiso salt
  • 4tbs Huon Reserve Selection Hand-Milked Caviar
  • 4 red radish
  • Pinch yuzu koshou (yuzu and green chilli paste)
  • 8 cedar sheets
  • 50ml mirin

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