Smoked Salmon Carpaccio with Yuzu Mustard Glaze
Enhance the quality of your dining experience with this simple and elegant dish. The mild flavours of the smoked salmon carpaccio, elevated by a special yuzu mustard glaze, make this dish perfect for a gourmet appetiser.
Ingredients
Yuzu Mustard Glaze
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Soy Sauce 100 ml
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Garlic, minced 20 g
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Yuzu Juice 100 ml
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Olive Oil 250 ml
Salad
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Salmon-Smoked 800 g
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Frisee Salad 80 g
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Mizuna Salad 80 g
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Pine Nuts, toasted 100 g
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Red Radish, sliced 80 g
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Salmon Roe 100 g
Preparation
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Yuzu Mustard Glaze
- Add olive oil, soy sauce, yuzu juice, Honey Mustard Dressing and minced garlic in mixing bowl, whisk well.
- Set aside.
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Salad
- Horizontally Slice smoked salmon across.
- Wash and spin dry frisee and mizuna salad.
- Toasted pine nuts.
- Slice red radish and refresh in ice water.
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Before Serving
- Lay salmon slice flat on plate.
- Brush a layer of yuzu mustard dressing over salmon.
- Garnish with salad, pine nuts, radish slice and salmon roe.
- Ready to serve.
