Breakaway Cook

Breakaway Japanese Kitchen - Recipes

The Breakaway Japanese Kitchen

Introduction

Table of Contents



"Here at last is the best of East and West. Eric Gower has combined the unique and subtle taste of Japan with the lusty cuisine of the West. The recipes are full of inspirational and simple ideas that are perfect for today's cook." --Ken Hom




Smoked Salmon with Edamame, Cherry and Shiso

This filling yet light dish is a visual feast—it’s a lovely first-course for just about any dinner menu. You can substitute a blood orange for the cherries, with marvelous effect.

 

Smoked Salmon with Edamame, Cherry and Shiso
  • 1 cup edamame, cooked and shelled
  • 10 or so fresh shiso leaves
  • 3 tablespoons extra virgin olive oil
  • 8–10 large Bing cherries, pitted and chopped, plus a few
  • extra for garnish
  • 1 tablespoon rice wine vinegar
  • sea salt
  • fresh coarsely ground black pepper
  • smoked salmon, 2 oz.

Put the shiso, olive oil, cherries, vinegar, salt, pepper, and 2 tablespoons of the shelled edamame in a blender and blend. Add this to the remaining edamame and mix. On a large plate, layer the salmon in a circle, and spoon edamame mixture over it, garnishing it with the extra cherries. Adjust the salt. Serves 3 or 4 as a starter, or 2 as a main.