29 July 2012

Marinated salmon, shrimp, wasabi mayo

Cut the salmon (or tuna) in bite-size cubes. Prepare the marinade: 3 tbsp soysauce, 1 tsp hoisin, 1 tbsp ketchup and a spritz of lemon juice. Marinade the salmon for an hour in the fridge. Then add 1 tsp wasabi to 1 tbsp liquid cream and mix carefully, then add 4 tbsp mayonaise. Fry some jumbo prawns, at the last minute add a glug of soysauce and use a wooden spoon to make sure every prawn is covered. Cool and peel, remove the intestine.
If you can get samphire cook it for just a minute. Cool and mix with a few carefully selected and varied salad-leaves. Arrange salmon and prawns on the salad. Finish with the wasabi-mayo as shown

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