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Smoked Salmon Waldorf, Japanese-style
Nadia’s clear explanation of the Julienne method is the key to this dish:
Julienne is a method of cutting vegetables into thin, long strips, similar to the size of matchsticks. The raw, crisp apple and vegetables with cold smoked salmon and Japanese soba noodles make this a clean, fresh-tasting dish. For a lighter, low-fat (but equally nice) version of this dish, use ponzu dressing instead of the mayonnaise. Alternatively, you can use teriyaki grilled tuna or chicken.
200g dried soba noodles
2 carrots, julienned
1 Granny Smith apple, sliced, julienned, and mixed with 1 tablespoon lemon juice to prevent browning
4 baby radishes, thinly sliced and julienned
½ cup pickled ginger, sliced
Creamy Japanese Dressing
¾ cup Japanese mayonnaise
Juice of 2 limes or 1 lemon
2 teaspoons finely grated horseradish or 1½ teaspoons wasabi paste
8–12 Regal cold smoked salmon slices
2 spring onions, sliced
Extra pickled ginger to garnish
1 teaspoon black or white toasted sesame seeds to garnish
Cook soba noodles in rapidly boiling water according to packet instructions until just tender. Do not overcook. Rinse noodles under cold water to prevent sticking, drain well.
To make the dressing, mix together mayonnaise, lime or lemon juice and horseradish or wasabi. Toss carrot, apple, radish and sliced ginger with noodles and dressing.
Divide between bowls, top with slices of smoked salmon. Garnish with spring onion, coriander, more pickled ginger and sesame seeds.
Energy: 2294kJ (548 cal); Carbohydrate: 18g; Protein: 24g; Fat: 42g; Saturated fat: 9.5g.
In Nadia's Smoked Salmon Waldorf, east meets west as cultures and flavours collide.
Please try this recipe and send us your feedback, or your recipes to share with our readers, by emailing us at: firstname.lastname@example.org .