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    Shoyu Cured Lox Salad Wrap with Wasabi Vinaigrette

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    Shoyu Cured Lox Salad Wrap with Wasabi Vinaigrette

    The wasabi vinaigrette will keep in the fridge for 3-5 days. You'll only need about 50ml for this recipe, but it's great for salads of all kinds

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • To garnish
    • Plum tomatoes, quartered
    • Black sesame seeds
    • 25g salmon roe caviar
    • Wasabi vinaigrette
    • 1 teaspoon wasabi paste
    • 1 tablespoon fresh lime juice
    • 1 tablespoon finely chopped shallot
    • 1 egg yolk
    • 50ml rice wine
    • 35ml white wine vinegar
    • 350ml sunflower oil
    • Salt and freshly ground black pepper
    • Wraps
    • 175g thin slices shoyu cured lox, cut on the bias (see recipe above)
    • 25g mixed herbed salad
    • 25g enoki mushrooms (optional)
    • 15g dikon radish sprouts, or mustard and cress


    1. To make the vinaigrette, put the wasabi paste, lime juice and shallot in a blender and process. Add the egg yolk, rice wine and vinegar. Blend for a further 30 seconds then gradually add the oil in a steady stream, while the machine is still blending. Season to taste.
    2. To assemble, place a slice of lox on a clean surface and add a little of the salad, some mushrooms (if using) and the sprouts in the centre then tightly roll up the lox like a bouquet. Place in the centre of the plate and drizzle with vinaigrette. Garnish with salmon caviar, black sesame seeds and tomatoes.

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