Papadums with salmon, edamame & wasabi mayonnaise
Easter is comping up! A good Easter brunch or dinner is not complete without some smoked salmon. This Asian dish will make your Easter brunch just a bit more exotic! However, it's perfect for our Friday afternoon Happy Hour too!
It is accompanied by wasabi-mayonnaise made of fresh wasabi. Chances are… You have probably never eaten real wasabi. If you haven’t seen anyone grate it at your table, than it’s most likely fake. Imitation Wasabi is not made from a wasabi rhyzome, but from its cheaper brother; horseradish, accompanied by numerous additives. Fresh wasabi rhyzomes are the answer! Wasabi which can only be grown in flowing spring water. Wasabi which is bursting with umami-flavor. The real wasabi!
400g smoked salmon
250g Edamame beans
25g Mizuna lettuce
5 tbsp. mayonnaise
1 wasabi rhyzome
Juice of half a lime
Bring a pan with water to a boil. Add the edamame beans as soon as the water boils and let them boil for about 6 minutes. Drain the beans and allow to cool.
Grate the wasabi rhyzome with a speical wasabi grater to wasabi paste.
Mix the wasabi paste with mayonnaise.
Remove the green beans from the pods of the edamame beans.
Spread the smoked salmon, edamame, mizuna and wasabi mayonnaise over the papadums.
Sprinkle with the lime juice.