Smoked salmon with daikon and wasabi dressing

Pull off skin and place onto braised daikon, drizzle with dressing and garnish with daikon sprouts...
By epicure
Published on Wednesday, 24 Apr 2013
Cuisine
Japanese
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 4 Prep time 2 hours
Cook time 15 minutes


400g salmon fillet with skin left on (cut to four portions)
1 tbsp sea salt
100g daikon
30ml Kikkoman soya sauce

50ml mirin
40ml rice vinegar
2 tbsp chopped chives
1 tbsp fresh wasabi
(½ tbsp wasabi paste)
3 tbsp extra-virgin olive oil
Daikon sprouts for garnish

For Smoking
100g rice
1 sprig rosemary
2 bay leaves
½ tbsp brown sugar
½ tbsp juniper berries

• Marinate salmon with sea salt for 2 hours.
• Cut daikon to 4 slices, each ½cm thick.
• Braise daikon with soya-mirin-vinegar until soft.
• Use liquid as the dressing.
• Mix chive, wasabi and olive oil into dressing.
• Smoke salmon on medium heat for 5-6 minutes.
• Pull off skin and place onto braised daikon, drizzle with dressing and garnish with daikon sprouts.

For Smoking:
• Line heavy pot with aluminium foil.
• Mix all ingredients and pour onto foil.
• Place wire rack 2-3 cm above smoking mix and cover with lid.
• Bring to smoke on high heat.
• Place salmon skin down onto rack.
• Cover and turn down heat.
• Smoke for 4-5 minutes and turn off the fire.
• Leave to smoke for 1 more minute.
• Remove skin before serving.