Japanese cold-smoked salmon recipe
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Preparation time: 15 min
Baking time: 0 min
Total time: 15 min
Ingredients
Preparation instructions
Japanese Cold Smoked Salmon
Japanese food culture is very distinctive and special. Great emphasis is always placed on the presentation and appearance of food. The colour of the food, its texture and the way it is placed on the plate are important. We had a craving for cold-smoked salmon the other day and tried to prepare it in a different way than we are used to. We didn’t make a sandwich or sushi this time, but instead put the emphasis on quality ingredients and an interesting way of serving.
The main character of our recipe is the salmon. We bought Viči cold-smoked salmon from the shop, because it contains very good quality salmon fillets and the salting is done with the useful Himalayan salt. In addition, we needed a larger fillet of cold-smoked salmon so that we could cut it into suitable cubes.
When cutting the Vegetable Recipes, care must be taken to ensure that all the ingredients are cut in such a way that they will fit together later. For example, we cut the cold-smoked salmon into cubes, sliced the cucumber and avocado, and cut the radish into sticks. The other ingredients were cut into long strips. This was all to make it easier to arrange everything in the bowl later.
We stored the whole dish in a beautiful glass bowl. In the bowl we placed the cold-smoked salmon and the other ingredients in sections. The end result looked very pretty and colourful. We sprinkled some sesame seeds on top and served the whole dish with pickled ginger and soy sauce.
A simple, quick but very effective light meal was ready. You don’t always have to go to great lengths to make something new and interesting. With simple tools and good quality ingredients, it is sometimes possible to create some very exciting and unique solutions.
It’s not always easy to make something new and exciting.
