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

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Boronia Kitchen: The Cookbook

By Simon Sandall

Published 2023

  • About

Ingredients

Method

  1. 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).
  2. Use a mandoline to slice the pear lengthways into 2mm-thick slices. Use a 3cm round cutter to cut out discs from the slices.
  3. Cut the salmon into 5mm-thick

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