Salade des îles avec saumon
This month Toto, a chef hailing from France, presents a French favourite made with fresh, Japanese ingredients. Known as salade des îles avec saumon au yuzu (island salad with salmon in a yuzu marinade), this colourful summer salad both looks and tastes fantastic!
150 g smoked salmon
Pinch of salt, sugar and black pepper
Half a small, green yuzu
10 cherry tomatoes
100 g baby leaves
15 g red onion
1 cucumber (sliced or
1 piece raisin bread (4 cm
20 g ikura (salmon eggs)
French dressing to serve
1 Mix the olive oil and yuzu juice together to make the marinade. Cover the smoked salmon in the marinade and leave for one hour. Then add black pepper, sugar and salt.
2 Thinly slice the red onion and put it in water for 45 minutes so that it loses its pungent taste.
3 Rinse tomatoes and cucumber, then slice
cucumber into strips or small cubes.
4 Slice the raisin bread into strips and place under a medium grill for a minute on each side to make croutons.
5 How to present the salad is up to your imagination! Sprinkle some French dressing over it before serving.
Top tip: For very hungry people, try adding cream cheese cubes (e.g. Kiri). Also, salmon eggs are quite salty so remember not to add too much French dressing.
By Life in Kansai