Salmon Roe Salad
Fish egg poké with garlic aioli
This beautiful and super nutritious, yet so simple recipe will instantly become your family favorite. You can also add fresh raw salmon in this to make it a poké meal.
Ingredients:
100g/3.4 oz salmon roe/caviar/eggs
1 tomato, seeds removed and finely chopped
2 scallions, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
1/4 cup cilantro, finely chopped
2 tsp garlic, grated
2 tbsp mayonnaise
1/2 tsp lemon juice
2 tbsp jalapeño peppers, deseeded and membrane removed, finely chopped(optional)
salt and pepper to taste
1 tbsp sesame seeds, for garnish
Method:
Finely chop scallions, carrots, celery, and jalapeño and store it in bowl of iced water to keep it chilled and fresh.
Assemble all the ingredients in a mixing bowl when you’re ready to serve.
Garnish with sesame seeds and serve immediately.
Notes:
Dice the vegetables at an angle to make the salad look prettier.
Always use mayonnaise made with olive oil or avocado oil for this recipe. I would not recommend mayo made with any seed oils.
You can do some prep for this in advance by chopping everything and storing in iced water in the fridge except tomatoes and cilantro.
Tastes better when served chilled.
