Reserve Selection Cold Smoked Salmon in Japanese yuzu and shiso dressing

The smooth and delicate flavours of Huon’s Reserve Selection Banquet slice Cold Smoked Salmon are accompanied by two very distinct Japanese ingredients (yuzu and shiso) in this dish from The Chopping Board who took part in Huon’s blogger challenge.

Reserve Selection Cold Smoked Salmon in Japanese yuzu and shiso dressing
Preparation:
15 Minutes
Cooking:
10 Minutes
Serves:
4

Ingredients

Method

  1. 1

    Finely slice red onion and soak in a bowl of water

  2. 2

    In a separate bowl mix olive oil, Japanese grain vinegar,Yuzu rind and juice, finely chopped Shiso and a sprinkle of cracked pepper.

  3. 3

    Drain the onion and leave in the bowl. Add sugar into onion and mix thoroughly.

  4. 4

    Slice smoked salmon into bite sized strips and add into the onion and mix thoroughly.

  5. 5

    Transfer onion and smoked salmon contents into bowl with Yuzu and Shiso dressing.

  6. 6

    Cover with glad wrap and place in fridge for 1 hour.

  7. 7

    Just before serving add caviar and mix well.

  8. 8

    Wasabi is an optional mixture and should be placed on the serving plates.

  9. 9

    See more from 'On the chopping board' at http://www.onthechoppingboard.com/

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