Wasabi and nori seaweed loin with rice vinegar pickled vegetables
Wasabi and nori seaweed loin with rice vinegar pickled vegetables
SERVINGS:
4
PREP TIME:
30’
DIFFICULTY:
Easy
INGREDIENTS:
400 g Benfumat smoked salmon with wasabi and nori seaweed
8 radishes
1 cucumber
1 sweet onion
4 tablespoons of rice vinegar
Microgreens
Olive oil
INSTRUCTIONS:
Slice the salmon loin into finger-thick pieces. This will be easier to do if you pop it in the freezer beforehand.
Cut the vegetables into fine strips and marinate in rice vinegar for 20 minutes.
Drain and set aside, then mix with the microgreens and dress with a little olive oil.
Prepare the dish with the salmon and salad.
