- 240g Smoked Scottish salmon, thinly sliced
- 60g Cucumber, deseeded
- 60g Carrots
- 60g Oyster mushrooms
- 2 tbsp Extra virgin olive oil
- To taste Salt
- 60g Watercress
- 24g Salmon roe, Ikura
- 6 sheets Rice paper
- Seasonal Salad
- 180g Mixed seasonal leaves or herb shoots
- To taste Olive oil
- To taste Salt
- 50g Sweet chilli sauce
Salmon Roll with Sweet Chilli Sauce & Seasonal Salad
Salmon Roll with Sweet Chilli Sauce & Seasonal Salad
Recipe by Sous Chef Seungmin Bae, 37th Grill & Bar at Conrad Seoul, South Korea. Serves 6
Ingredients
Method
1. Cut the carrots and cucumber into fine julienne strips. Set the cucumber aside.
2. Thinly slice the oyster mushrooms. Sauté the carrots and mushrooms in extra virgin olive oil and salt, set aside.
3. Dip the rice paper sheets in tepid water to soften.
4. Place the salmon, cucumber, carrot, mushrooms, salmon roe and watercress on the rice paper, then carefully roll the ingredients up in the rice paper.
5. For the salad gently dress the leaves with extra virgin olive oil and salt then set aside
in the mixing bowl.
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