Ingredients:
For smoke salmon
- 1/4 lb (125 g) smoke salmon;
- 1 English cucumber, peeled and cut 3/8” (1 cm) thick slices;
- Egg custard or soft tofu and cut 3/8” (1cm) thick slices;
- 1/2 oz flying fish eggs;
- 1 teaspoon safflower oil.
For wasabi mayonnaise sauce
- 1 teaspoon Japanese powder wasabi (can be substitute with wasabi paste)
- 1 teaspoon water (no need if you are using wasabi paste);
- 2 tablespoons mayonnaise.
Recipe:
Serving for 2
For smoke salmon
- Add safflower oil in a sauté pan over medium high heat;
- Slowly place egg custard or tofu into the pan;
- Lightly brown each side, about 2 minutes;
- Take them out and set aside;
- Place the cucumber slices on the bottom;
- Add egg custard/tofu slices;
- Place smoke salmon on top;
- Top with wasabi mayonnaise sauce and flying fish eggs;
- Serve warm.
For wasabi mayonnaise sauce
- Mix water and wasabi to the consistency of a paste;
- Add mayonnaise to the wasabi paste and mix well until it is smooth.