Smoked salmon and winter radishes marinated in yuzu
Ingredients
100g smoked salmon
10 cm winter radish (several colors)
For the marinade
3 tablespoons of yuzu juice
1 tablespoon of olive oil
1 tablespoon of yuzu peel
1/2 teaspoon of sugar
1 pinch of salt
Pepper (optional)
Preparation
1.Slice the radish very thinly (use a mandolin if possible). Place it in a bowl, sprinkle lightly with salt, and let it sit for about five minutes. Then squeeze out any excess water. Slice the smoked salmon.
2.Mix the marinade ingredients in a bowl, arrange the smoked salmon and radish slices on top. Cover and let marinate in the refrigerator for at least 30 minutes.
3.After 30 minutes of marinating, arrange the salmon and radish slices harmoniously on a plate, then coat the remaining marinade over the top just before serving.
