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
-
Soy Sauce 100 ml
-
Garlic, minced 20 g
-
Yuzu Juice 100 ml
-
Olive Oil 250 ml
Salad
-
Salmon-Smoked 800 g
-
Frisee Salad 80 g
-
Mizuna Salad 80 g
-
Pine Nuts, toasted 100 g
-
Red Radish, sliced 80 g
-
Salmon Roe 100 g
Preparation
-
Yuzu Mustard Glaze
- Add olive oil, soy sauce, yuzu juice, Honey Mustard Dressing and minced garlic in mixing bowl, whisk well.
- Set aside.
-
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.
-
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.