Green Tea Noodle and Smoked Salmon Salad with Pickled Ginger Dressing ::
200g green tea noodles
8 radishes, trimmed and thinly sliced
250g smoked salmon
baby shiso leaves and black sesame seeds, to serve
Pickled Ginger Dressing
1/2 cup (80ml) rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon wasabi
2 teaspoons caster (superfine) sugar
1 tablespoon chopped picked ginger
To make the pickled ginger dressing place the vinegar, soy, sesame oil, wasabi, sugar and pickled ginger in a bowl and whisk to combine. Set aside.
Cook the noodles in a large saucepan of salted boiling water for 3-4 minutes or until just cooked. Drain and refresh under cold water. Divide the noodles between plates and top with the radish, salmon and the dressing. Sprinkle with the baby shiso leaves and balck sesame seeds to serve. Serves 4.
dhm spring Oct-Nov 2013 ipad edition
Smoked Salmon Sandwiches ::
2 teaspoons pink peppercorns, plus extra, to serve
200g store-bought smoked salmon dip
150g sliced smoked salmon
4 slices white bread
baby (micro) shiso leaves, to serve
Place the peppercorns in a mortar and pound with a pestle until crushed. Place in a small bowl with the trout mousse and mix to combine. Spread the trout mixture over each slice of bread and top with smoked salmon. Cut the crusts from the bread and discard. Cut each sandwich into 3 fingers and sprinkle with extra crushed peppercorns and baby shiso to serve. Makes 12.
dhm occasions Aug-Sep 2014 ipad edition.