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Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing

Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing

I used rainbow trout, which is normally used for sashimi.
This is an easy and delicious mixed dish.

Great for a side dish or as a drinking appetizer.

Ingredients: 4 servings

Rainbow trout (for sashimi)
120 g
Daikon radish
200 g
Cucumber
1/2
Salt (for rubbing)
1 teaspoon
●Mayonnaise
2 ~ 3 tablespoon
●Wasabi paste
5 ~ 6 cm from a tube / about 2.5 ~ 3 teaspoons (adjust it to your liking)
●Soy sauce
1 tablespoon
Salt (for cooking)
a small amount

Steps

1. Cut the trout into 1 cm cubes. Sprinkle the salt onto the cucumber. When it becomes soft and wilted, soak in water to remove the salt, and squeeze out the excess water.
2. Cut the daikon radish into 2~3 mm quarters. Blanch in boiling water, cool in cold water, then squeeze out the excess water.
3. Add the daikon radish, cucumber, and trout into a bowl.
4. Combine the seasonings. First, melt the wasabi in the soy sauce, then add the mayonnaise. Mix well.
5. Add the Step 4 dressing into Step 3, mix, and done.
6. Serve onto a plate and enjoy.
7. Garnish with nori seaweed if you like.

Story Behind this Recipe

I always have leftover trout because I love rainbow trout sashimi and buy too much.

I created this dish with leftover trout.