Seafood From Scotland Asian Recipe Book
This book brings together two delights; premium Scottish seafood and the internationally-renowned heritage of Asian cuisine, producing culinary inspiration! With recipes from across China, Japan, Singapore and South Korea, we are excited to forge culinary friendships through joint celebration of excellence in produce.
This book brings together two delights; premium Scottish seafood and the internationally-renowned heritage of Asian cuisine, producing culinary inspiration! With recipes from across China, Japan, Singapore and South Korea, we are excited to forge culinary friendships through joint celebration of excellence in produce.
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Serves 6<br />
Salmon Roll<br />
240g Smoked Scottish salmon, thinly sliced<br />
60g Cucumber, deseeded<br />
60g Carrots<br />
60g Oyster mushrooms<br />
2 tbsp Extra virgin olive oil<br />
To taste Salt<br />
60g Watercress<br />
24g Salmon roe, Ikura<br />
6 sheets Rice paper<br />
1. Cut the carrots and cucumber into fine<br />
julienne strips. Set the cucumber aside.<br />
2. Thinly slice the oyster mushrooms. Sauté<br />
the carrots and mushrooms in extra virgin<br />
olive oil and salt, set aside.<br />
3. Dip the rice paper sheets in tepid water to<br />
soften.<br />
4. Place the salmon, cucumber, carrot,<br />
mushrooms, salmon roe and watercress<br />
on the rice paper, then carefully roll the<br />
ingredients up in the rice paper.<br />
Seasonal Salad<br />
180g Mixed seasonal leaves or herb shoots<br />
To taste Olive oil<br />
To taste Salt<br />
50g Sweet chilli sauce<br />
1. For the salad gently dress the leaves with<br />
extra virgin olive oil and salt then set aside<br />
in the mixing bowl.<br />
TO SERVE<br />
Cut the salmon roll as desired and dress the<br />
plate with the salad and sweet chilli sauce.<br />
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