Sake Cured Ora King Salmon with Wasabi, Daikon and Spicy Roe Dressing

Ingredients

• 500g Ora King salmon, skinned and blood line removed
• ½ cup blond miso
• 50 ml sake
• 2 tbsp dried wakame

Wasabi Dressing:

• 1 tsp wasabi powder
• 1 tsp sake
• 50 ml olive oil

Spicy Roe Dressing:

• ¼ cup Japanese mayonnaise (kewpie)
• 1 tsp chilli oil
• 1 tbsp flying fish roe
• ½ tsp roasted sesame oil

Pickled Daikon:

• 5 cm piece daikon
• 50 ml rice vinegar
• 50 ml mirin

Method

For the salmon:
Cut the salmon in half length ways.  Mix the miso and sake together and rub all over the fish.  Place in a container, cover & place in the fridge for 12 hours. Remove the fish from the fridge and rinse the paste off under cold water. Pat dry with paper towels and return from the fridge.

For the wasabi dressing:
Mix all ingredients together and place in a squeezy bottle.

For the spicy roe dressing:
Mix all ingredients together and place in a squeezy bottle.

For the pickled daikon:
Slice rounds of daikon on a Japanese mandolin and then use a 1 cm ring cutter to cut out circles. Mix the rice vinegar and mirin together and pour over the daikon. Place in the fridge overnight.

To serve:
Slice the salmon thinly and arrange nicely on a plate. Drizzle the wasabi dressing over the salmon. Place dots of the spicy roe around the plate. Place circles of daikon around the plate, too. Finally, sprinkle with the dried wakame and serve immediately with a dry chilled sake.