Spicy salmon cocktail

Name: Spicy salmon cocktail
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Salmon (sushi quality); 2 TABLESPOONS Soy sauce; 2 TABLESPOONS rice vinegar; 3-4 Tsp Lemon juice; 2 TABLESPOONS Olive oil; 250 g Fresh cream; 2 TEASPOONS Wasabi powder; 1/2 Cucumber; 1 TEASPOON Salt; 4 TSP Trout caviar; 7-10 Tbsp Coriander leaves; 4 Grissini bars

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Salmon (sushi quality)
2 TABLESPOONS Soy sauce
2 TABLESPOONS rice vinegar
3-4 Tsp Lemon juice
2 TABLESPOONS Olive oil
250 g Fresh cream
2 TEASPOONS Wasabi powder
1/2 Cucumber
1 TEASPOON Salt
4 TSP Trout caviar
7-10 Tbsp Coriander leaves
4 Grissini bars

Directions

1
Wash the fish, dab dry and cut into fine cubes. Mix soy sauce, 1 tbsp. rice vinegar, 1 tsp. lemon juice and olive oil, mix with the salmon cubes
2
For the wasabi cream, mix 1 tablespoon rice vinegar, 80 g crème fraîche and wasabi powder
3
Clean, peel, cut or slice the cucumber. Mix with 1/2 teaspoon salt, let it stand for about 20 minutes, then squeeze it out. Mix cucumber and remaining crème fraîche, season to taste with salt and 2-3 teaspoons lemon juice
4
Cucumber salad in 4 glasses distribute. Add fish, 1 blob each of wasabi cream and caviar, garnish with coriander leaves. If necessary, cut the grissini sticks in half and
5
Waiting time approx. 20 minutes