RECIPES SKANDIA SMOKED

Norwegian cut smoked salmon tiradito in Asian dressing with portobello carpaccio

PREPARATION TIME

60 min

DIFFICULTY

MEDIO

INGREDIENTS

2 blister packs of smoked salmon Scandinavian special cut
50 g cooked beets
80 g portobello mushroom
500 ml mineral water
50 g of dehydrated Kombu seaweed
25 g katsoubushi or dried bonito fish
25 g dehydrated shitake mushrooms
10 cl soy sauce
a few drops of lime
2 gelatin sheets

PREPARATION

Place the Scandinavian cut salmon slices as a carpaccio and set aside.

For the Asian dressing

We put the water to boil. Once boiling point is reached, add the Kombu seaweed and shitake mushrooms and simmer for 10 minutes. Add the previously rehydrated gelatin leaves, remove from the heat, add the dried bonito and let infuse for another 10 minutes. Add the lime drops and half a dessert spoon of soy sauce. Place and let cool in the refrigerator so that the gelatin takes body and thickens the dressing.

For the marinated beets

Cut the beet into 1 x 1 cm cubes. Heat the soy sauce with a little sugar, add the beet cubes and cook for a few minutes until the sauce is slightly reduced. Transfer to a bowl, cover and let stand for one hour at room temperature to allow the beets to soak up the soy juice. Once rested, drain and sear in a very hot frying pan, making sure that all sides of the beet cubes pass through the base of the pan.

ASSEMBLY

On the plate where we have placed the salmon, place some very thin slices of portobello mushroom on one side. On top of the salmon, we place some beet cubes marked on fire. Finally, season with the Asian dressing and decorate with sprouts and some chopped chives.