Smoked Salmon in Japanese Yuzu and Shiso dressing

Smoked Salmon in Japanese Yuzu and Shiso dressing
The recipe below is a submission for Huon Salmon's blogging challenge - #Huonsalmon. I was invited along with 30 other bloggers to select from their Reserve Selection of products to create and post a Salmon recipe for year-round cooking.

I was provided with a gift voucher to their online store to order Salmon products of my choosing.

This recipe uses two very distinct Japanese ingredients (Yuzu and Shiso) to accompany the smooth and delicate flavours of Huon's Smoked Salmon.

Yuzu is a Japanese citrus that is available as a fruit or juice from Japanese/Asian supermarkets (If Yuzu is unavailable, substitute with fresh lemon/lime/grapefruit juice).
Shiso (Japanese basil or mint) is a herb that is available from Asian supermarkets which is mostly used as a garnish, but is also used in many Japanese cold dishes or salads.

The combination of these two ingredients introduces a Summery feel from the tangy yet sweet flavours of the Yuzu, while the aromas from the Shiso gives off a warm Wintry feeling.

Ingredients - serves 4 (entree servings), preparation time 15 minutes.

200g Huon Smoked Salmon - Reserve Selection banquet slice
1 tsp Huon Reserve Selection hand milked caviar
2 tbsp Extra virgin olive oil
1/2 red onion
2 tbsp Japanese grain vinegar (image)
3 tbsp finely chopped Shiso
1/2 Yuzu rind (substitute with lemon/lime)
1 tsp Yuzu juice (substitute with lemon/lime)
1 tbsp sugar (brown)
Wasabi
Cracked black pepper

Method

Finely slice red onion and soak in a bowl of water
In a separate bowl mix olive oil, Japanese grain vinegar,Yuzu rind and juice, finely chopped Shiso and a sprinkle of cracked pepper.
Drain the onion and leave in the bowl. Add sugar into onion and mix thoroughly.
Slice smoked salmon into bite sized strips and add into the onion and mix thoroughly.
Transfer onion and smoked salmon contents into bowl with Yuzu and Shiso dressing.
Cover with glad wrap and place in fridge for 1 hour.
Just before serving add caviar and mix well.
Wasabi is an optional mixture and should be placed on the serving plates.

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