Tasmanian Salmon Sashimi
By Chef Peter Rollinson
Ingredients
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Tasmanian Atlantic Salmon Fillet, cut into sashimi slices and pre plated, approx. 40g per plate: 2.5kg
Cucumber Pickle
- Water: 100g
- Caster Sugar: 200g
- Rice Vinegar: 350g
- Baby Qukes (sliced): 1 punnet
- Salt: 1 tbsp
Sesame Dressing
- Sushi Soy
- Sesame Oil
- Rice Vinegar
- Caster Sugar
- Young Ginger Microplanned
Other Ingredients
- Marinated Goat Cheese: 6 nuggets
- Micro Red Shio: 3 punnets
- Micro Green Shio: 3 punnets
Directions
Cucumber Pickle
-
Simmer water, caster sugar, and rice vinegar until sugar dissolves. Chill.
-
Toss sliced cucumbers with salt, leave at room temp 30 mins.
-
Rinse, pat dry, then vacuum pack in cooled pickling liquid.
Sesame dressing: Whisk all ingredients together, chill until ready to use.
To serve:
-
Crumble a little goat’s cheese over salmon.
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Add 1 tsp sesame dressing.
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Place 3 pieces of pickled cucumber across the salmon.
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Garnish with shiso sprigs.
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