Smoked Salmon Yusheng
Serves around 6
Adapted from Spring Tomorrow
This sweet and crunchy Chinese New Year salad is usually made with raw fish, but this recipe uses smoked salmon.
FOR THE SAUCE
3 tbs plum sauce
1 1/2 tbs apricot jam
1 1/2 tsp sesame oil
1 1/2 tsp sugar
1/4 tsp ground white pepper
dash of cinnamon powder
dash of 5-spice powder
juice from 1 lemon
FOR THE SALAD
200g smoked salmon
1/3 cup carrot, shredded
1/3 cup white radish, peeled & shredded
1/3 cup watermelon radish, peeled & shredded (or a red radish)
pomelo, peeled & broken into sections
2 kiwis, julienned
1/3 cup shredded green papaya
1/3 cup shredded cantaloupe
1/3 cup pickled red onions
Feel free to experiment with other ingredients. I have also added shredded mango, crispy shallots, and thinly sliced cucumber.
1 tsp toasted sesame seeds
2-3 tbsp toasted ground peanuts
10 pieces of wonton wrappers, cut into fine strips, deep fried to form golden crackers
3 sprigs cilantro
Juice of 1/2 lime
dash of white pepper, in a New Year packet
dash of 5-spice powder, in a New Year packet
TO MAKE THE SAUCE
Combine all sauce ingredients in a bowl and mix well.
TO ASSEMBLE THE SALAD
Arrange shredded carrots, radishes, kiwis, papaya, cantaloupe, pomelo, red onions, cilantro, peanuts, sesame seeds, fried wonton crackers, and lime on a large plate (do not mix together yet). Arrange smoked salmon on a separate plate. Place the two red New Years packets and the bowl of sauce on the side.
To serve the dish, all guests participate by tossing the ingredients together in the large plate with their chopsticks.