sharing recipes from one generation to the next
Along with the bundle of super fresh fish I’d just bought, my favourite fishmonger handed me a numbered ticket and told me I could claim a free product from the Huon Salmon promotion booth. I had no trouble choosing between a package of smoked salmon or a jar of salmon roe.
Salmon roe is a luxury in my kitchen. The price has risen way beyond my budget so even for special occasions I can’t justify the high price of a tiny jar.
Sushi is the perfect medium for salmon roe. Fresh and mild flavours allow the sweet salty fishy roe to shine. Eggs, avocado, cucumber, hot smoked salmon, radish, wasabi and mayonnaise were the complementary ingredients I chose.
The spoon sushi is based on a recipe from “The Japanese Kitchen” for a “salad” of seasoned sushi rice, roe loosened with saki, smoked salmon and capers, all topped with scrambled egg.
A combination of two recipes using wasabi and avocado from the same book morphed into a delicious piquant cream which not only took centre stage in cucumber cups, but became both glue and garnish with rice balls.
Thick slices of cucumber made a textural contrast to the nori rolls. In the space left from scooping out the seeds of some pieces I spooned wasabi avocado cream, the others made great containers for tightly packed rice and an over the top garnish. With very few ingredients I produced a beautiful looking and delicious lunch, thanks to one tiny jar of salmon roe.
Sushi rice is easy to prepare. You’ll find a very clear description of how to achieve perfect sushi rice in my post for DIY hand rolls. Allow 1/3 cup raw rice per person.
Salmon and Roe Spoon Sushi Canapes
1 cup of cooled, cooked and seasoned sushi rice
2 heaped tablespoons salmon roe
1 tablespoon saki
1 heaped tablespoon capers, rinsed and squeezed
1/4 cup finely flaked hot smoked salmon
1 egg, lightly scrambled and cooled
Stir the saki through the roe to separate the eggs.
In a bowl combine the rice, salmon, roe and capers.
Serve the sushi on ceramic Asian soup spoons
Wasabi and Avocado Cream
1 tablespoon of mayonnaise, preferably homemade
1 tablespoon of pre prepared wasabi
OR 1/2 tablespoon powdered wasabi mixed to a paste with water
1 teaspoon rice vinegar
1 teaspoon mirin
1/2 large ripe avocado
Process all the ingredients to a smooth paste.
Makes approx 1 cup