Culinary Workshop Culinary Art 2012.Dec.
Ingredients
| Lotus Root |
200g ... Cut into 2mm slices and soak in vinegar water. |
| Smoked Salmon |
100g ... Cut into bite-sized pieces. |
| Capers |
2 tbsp |
| Chicory |
4-5 leaves ... Julienned |
| Shiso Leaves |
5 leaves ... Julienned |
| Red Leaf Lettuce |
As needed |
Pickling Mixture
| Vinegar |
50ml |
| Water |
150ml |
| Sugar |
2 tbsp |
| Salt |
1/3 tsp |
Mayonnaise Sauce
| Mayonnaise |
40g |
| Grain Mustard |
1 tsp or more |
| Lemon Juice |
A dash |
| Salt, Pepper, Sugar |
To taste |
Steps
- Place the Pickling Mixture and lotus root slices in a pot. Heat over medium heat until boiling, then reduce to low heat and simmer for 2 minutes. Transfer to a tray and cool.
- Drain the lotus root and mix with smoked salmon using the Mayonnaise Sauce.
- Arrange the lettuce on a plate, top with the dressed lotus root and salmon mixture, and garnish with chicory, shiso leaves, and capers.