This is an appetiser perfect to nibble with drinks. Smoked Salmon with Grated Daikon Dressing (Mizore-ae) is simply made by tossing smoked salmon strips in flavoured grated daikon. It is surprising to learn that smoked salmon and daikon are a good match. Great to serve chilled.
Finely grate daikon and place it in a sieve 5 minutes or so to naturally drain excess liquid.
Add smoked salmon strips, lemon juice and soy sauce. Mix well but gently trying not to break the salmon strips.
Transfer to serving bowls shaping it into a mound and place a micro herb leaf on the top of each pile.
1. If you have a whole daikon, use the top part of the daikon near the leaves. It is the sweetest part.
2. I use light soy sauce so that the whiteness of the daikon can be maintained. But if you only have normal soy sauce, it’s OK to use it. The colour of the grated daikon becomes marginally darker.
3. I happened to have micro herbs but it can be any tiny green leaves with neutral flavour.
4. If water accumulates around the grated daikon in the bowl straight away, return the grated daikon to the sieve and squeeze the water out by pressing it gently.
5. Nutrition per serving as an appetiser.
serving: 42g calories: 23kcal fat: 0.7g (1%) saturated fat: 0.1g (1%) trans fat: 0g polyunsaturated fat: 0.2g monounsaturated fat: 0.3g cholesterol: 3.5mg (1%) sodium: 373mg (16%) potassium: 88mg (3%) carbohydrates: 1.1g (0%) dietary fibre: 0.4g (2%) sugar: 0.6g protein: 3g vitamin a: 0.3% vitamin c: 9.3% calcium: 0.7% iron: 1.3%