Recipe Cuisine: Others
Theme: 10 Iconic Asian Ingredients
Miso Eggs With Smoked Salmon Salad
By: Nicole H
Ingredients
- SMOKED SALMON SALAD:
- 300g smoked salmon, shaved
- 2 cups mixed lettuce leaves, washed
- 1 red shallot, sliced thin
- 2 baby cucumbers, quartered lengthways
- 1 avocado, sliced thin
- bonito flakes to serve
- MISO EGGS:
- 6 eggs, hardboiled, peeled
- 1 Tbls white miso paste
- 2 Tbls kewpie mayonnaise
- 1/2 Tbls honey
- 1/2 tsp white pepper
- SHICHIMI TOGARASHI:
- 1 tsp Sichuan peppercorns
- 2 tsp dried yuzu peel
- 2 Tbls chilli flakes
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 1 Tbls shredded nori
Product used in recipe
- KEWPIE - MAYONNAISE
Method
- In a pan over low heat dry fry the Sichuan peppercorns and yuzu peel for 1-2 minutes until fragrant. Shake the pan constantly so they don't burn. Set aside to cool.
- Add all of the Shichimi Togarashi ingredients to a mortar and grind with a pestle to a semi coarse grind. Set aside. (or use a food processor)
- Slice the boiled eggs in half lengthways and place the yolks into a small bowl, add the kewpie mayonnaise, miso, honey and white pepper and mash until smooth. You can use a blender or food processor for this step.
- Fill a piping bag with the egg mixture. (Alternatively you can spoon the egg mixture in). Sprinkle some shichimi togarashi into each egg white cavity and then pipe or spoon the egg mixture on top of the shichimi togarashi.
- Plate the lettuce onto two plates and scatter over the shallots. Roll the salmon into rosettes and place them on the plates along with the avocado slices. Place 2-3 eggs on each plate and sprinkle shichimi togarashi over the top of the eggs, add the cucumber quarters and serve with a sprinkling of bonito flakes.
- NOTES:
- You can buy shichimi togarashi at asian grocers but it is very easy to make and much better than store bought. Store the excess shichimi togarashi in a spice container in your cupboard.
