Seared Smoked Salmon with Nashi Pear, Cucumber & Kombu Ponzu Dressing

Name: Seared Smoked Salmon with Nashi Pear, Cucumber & Kombu Ponzu Dressing
Cuisine: Australian
Ingredients: 1 tsp Thick N Cold; Sea salt flakes, for seasoning; 250 ml (1 cup) ponzu sauce; 2 tbsp shio kombu (seasoned dried kelp), finely chopped; 2 tbsp shio kombu (seasoned dried kelp), finely chopped; 1 tbsp Ocean trout roe; 2 Lebanese cucumbers, peeled into ribbons; 8 fresh red vein sorrel leaves; 80 ml (⅓ cup) lemon extra virgin olive oil; 1 nashi pear; 320 g piece Boronia Kitchen house-smoked salmon or good-quality bought smoked salmon; 320 g piece Boronia Kitchen house-smoked salmon or good-quality bought smoked salmon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 nashi pear
320 g piece Boronia Kitchen house-smoked salmon or good-quality bought smoked salmon

Oceania
Europe
Australia
United Kingdom
Sydney
Lunch
Fish course
Pescatarian

Method

Begin with making the kombu ponzu dressing. Combine the ponzu sauce and shio kombu in a bowl. While whisking with a balloon whisk, sprinkle in the Thick N Cold until slightly thickened (not watery).
Use a mandoline to slice the pear lengthways into 2mm-thick slices. Use a 3cm round cutter to cut out discs from the slices.
Cut the salmon into 5mm-thick