Hot smoked salmon, wasabi and black rice recipe
Hot smoked salmon, baked wasabi mushrooms and black rice Hot smoked salmon served with baked wasabi mushrooms, black rice and a miso ginger dressing. 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 tomatoes, cut into quarters and seeds removed 1 garlic clove, crushed pinch caster sugar few fresh thyme sprigs 2 tbsp olive oil pinch salt 4 Portobello mushrooms, thinly sliced30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 4 Portobello mushrooms, thinly sliced 30g/1oz unsalted butter ½ tsp chopped fresh rosemary 2 garlic cloves, chopped 1–2 tsp wasabi paste 75g/2¾oz gluten-free breadcrumbs 150g/5½oz black rice, soaked overnight200g/7oz hot smoked salmon 2 tbsp olive oil 150g/5½oz black rice, soaked overnight 200g/7oz hot smoked salmon 2 tbsp olive oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 45ml/1fl½ oz rice vinegar 1 tsp miso paste ½ tbsp grated fresh root ginger ½ tbsp tahini paste ½ tsp black sesame seeds 2 tbsp toasted sesame oil 35ml/1fl oz oz sunflower oil 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves 2 Little Gem lettuces, leaves separated handful watercress 6 radishes, sliced handful fresh coriander leaves Method To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes.To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30–40 minutes, or until the tomato skins are slightly crinkly. Set aside. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the black rice, place the rice in a large saucepan and cover with 450ml/16fl oz water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with the oil. Place on a baking tray and cook for 10 minutes. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve. To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms and tomatoes. Spoon over the dressing and serve.