Recipes

Hot Smoked Salmon with Mizuna Salad & Wasabi Vinaigrette

Ingredients

• 10 x 2oz Slices of Smoked Salmon (3" Long)
• 20oz Herb Salad (Mizuna,Frisse, Cilantro, Flat Parsley & Snipped Chives)
• 20 Cherry Tomatoes
• 2 Peppers (Red & Yellow)
• 5oz Red Pepper Vinaigrette (1 Roasted Red Pepper, Skinned & Seeded, 2 Tsp Dijon Mustard, 1oz Red Wine Vinegar, 3 0z Olive Oil, Salt & Pepper)
• 3oz Wasabi Vinaigrette (1oz Wasabi Mustard, 1 Egg Yolk, 1 Lime Juiced, 2oz Salad Oil, 1 tsp Honey, Salt Pepper & A Touch of Sesame Oil)
• 3 oz Lime Vinaigrette. (2 Limes Juiced, 2oz Salad Oil, Salt & Pepper)
• 10 Pieces of Chive

Method

Wash the herb salad & cut the cherry tomatoes into quarters. Slice the red & yellow peppers into rings & place into iced water.

Create the red pepper vinaigrette; Roughly chop the red peppers, place in a blender with the mustard & red vine vinegar. Blend into a paste & incorporate the oil, season to taste & strain through a fine strainer.

Now the wasabi vinaigrette; Blend the mustard, egg yolk & lime juice. Incorporate the salad oil & season.

Finally for the dressings make the lime vinaigrette; whisk the lime juice & oil, season to taste.

Toss the herb salad, cherry tomatoes, sliced peppers with the lime vinaigrette. Plate the salad in a tight neat pile.

Flash grill the salmon ensuring it is cooked medium rare, sit the salmon on top of the salad. Drizzle the red pepper vinaigrette around the plate & streak the wasabi vinaigrette across the plate. Garnish with a long cut chive.