| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Salmon fillet; skinned and boned |
| 1 |
tb |
Roughly chopped parsley |
| 3 |
|
Spring onions; finely chopped |
| 1 |
tb |
Roughly chopped coriander |
| 1 |
|
Dsp toasted sesame oil |
| 1 |
|
Dsp light soy sauce |
|
|
Half a lime; juice of |
|
|
Salt and pepper |
| 1 |
md |
Carrot; very finely |
|
|
; shredded |
| 1 |
|
Spring onion; very finely |
|
|
; shredded |
|
|
A little soy; lemon and sesame |
|
|
; oil for dressing |
INSTRUCTIONS
TO DECORATE
Place the finely shredded carrot and spring onion in iced water to crisp
and curl up.
Chop the salmon into small cubes. Place in a bowl with all the other
ingredients except the lime. Leave to marinate for half an hour then add
the lime. Check seasoning.
To serve, place the salmon piled high on the centre of the plate with
dressed carrot and spring onions, which have been thoroughly dried
beforehand, piled on the very top.
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Converted by MM_Buster v2.0l.
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