Thinly sliced Norwegian Salmon cured in “Kikkoman” Soya Sauce with Capers, Fennel, Red Onion, croutons and homemade mayonnaise Recipe
I always “shotgun” the cleaning, deboning and portioning of fresh Norwegian salmon because there are always a few slivers that go begging. Nothing is more tantalising than this salmon drizzled with Kikkoman soya sauce. The combination will be remembered for its freshness and sheer simplicity. For the ideal light lunch I suggest preparing a few slices of fresh salmon, or any fresh fish of your choice, cured with soya sauce. Serve this with red onions, freshly-picked fennel, croutons and homemade mayonnaise. This satisfies the appetite leaving you feeling fulfilled not gorged.
Yields : 2
6 Egg Yolks
15 ml Dijon Mustard
1-2 cloves of Garlic – finely chopped
15 ml warm Water
250 ml Olive Oil
250 ml Sunflower Oil
15 ml Lemon Juice
15 ml warm Water
200 g Fresh Salmon
4 T Kikkoman Soya Sauce
2 Red Onion slices cut into Rings
10 Cherry tomatoes-in half
Croutons (Chef’s note: small pieces of rebaked, cubed bread that is seasoned. Adding texture and flavour to a dish.)
Lemon Wedge on the side
1) Whisk the egg yolks, mustard, garlic and water (the first amount) very well until thick and creamy in colour
2) Add both of the oils, to form a permanent emulsion, very slowly. (Chef’s note: This will prevent the Mayonnaise from splitting and will result in a thick consistency. A perfect situation is when a spoon can stand up right in the Mayonnaise when finished. A lot of whisking!)
3) Finish with lemon juice and warm water and set aside.
4) Portion the fish into two pieces of 100g or so. (Portion sizes that would be sufficient for you)
5) Slice the fish as thinly as possible and place onto a chilled plate. Top this with the “Kikkoman” soya sauce (chef’s note: you have too use “Kikkoman” as it makes all the difference) and set aside for a few minutes
6) Get all the other ingredients ready. Treat this above ingredient list as a guideline
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I look forward to hearing from you.