Furikake spiced NZ Salmon with cucumber wasabi caviar & shiso


Makes approx 10 portions


Using a blender, mix cucumber juice, wasabi & algin (be sure to scrape the sides to incorporate all of the algin into the cucumber juice, this is crucial for the caviar to work). Provide time to rest, this allows the air bubble caught in the mixing process to rise to the top so it can be scooped off (alternatively a vacuum packer will speed up this process).

Make the calcic bath by dissolving the calcic in the water. Using a syringe or eye dropper, drop small beads of the cucumber mix into the calcic bath to form the caviar. Remove after approx 1 minute & rinse off in a fresh water bath. Reserve to garnish.

To Serve

Mix the salmon & furikake together, portion into service-ware (these canapés look great in a shot glass or on an Asian spoon).

Place the cucumber caviar on top of the salmon & finish with the shiso tips.

Chef's Notes

Textura’s Range is available in New Zealand at Sous Chef in Auckland or Mercato in Christchurch.

Shiso is regularly used in Japanese cooking; if you inquire at your local Japanese product supplier they may have a local grower. For online ordering see Kipp's Patch.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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