Recipe: Inverawe Smoked Salmon

The third part in our mini-series on salads and sandwiches, Baz Nichols gives some ideas on using Vertegrow herbs with salmon.

Japanese Style Inverawe Smoked Salmon with Asian Carrot Salad – serves 2

This little saladette would make a great starter or appetiser, or even in small amounts – a nice canapé topper. Combined with our other salads, a light, robust salad main course too.  The addition of a crunchy, umami-rich salad, and freshly harvested Vertegrow herbs make this dish one to pull out for a summery special occasion. 

Ingredients

Small 300g pack of Inverawe Smoked Salmon

2 Chinese Leaves – shredded finely

30g Beansprouts Washed and drained

1 small carrot, peeled and ribboned or grated

 a few sprigs of finely chopped Vertegrow Chives

Dressing – combine: 

1 teaspoon sesame oil

1 teaspoon Tamari light soy sauce

1 teaspoon Mirin

1/2 teaspoon White Miso

Marinate the salmon in a small amount of dressing for 15 minutes prior to serving. 

Arrange the Salmon on a small plate or bowl, top with a small amount of the salad mixture. Mix the dressing well, as it separates easily –  and drizzle over the finished dish just prior to serving. 

Garnish with Vertegrow Super Salad Mix , or Great Garnish Mix, and a couple of springs of Vertegrow Dill.


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