Smoked salmon teams up with basmati
rice make this hearty appetizer a healthy diet. Eating a slice of
pickled ginger after each spoonful helps to cleanse your palate.
Besides imparting nutlike fragrance and delicate flavor, basmati rice
(a variety of aromatic brown rice which has a lighter, fluffier
texture) packs full of essential nutrients, dietary fibers and
helps in lowering cholesterol and blood pressure.
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Ingredients :
Serves 4
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225g / 8oz basmati rice
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600ml / 1 pint fish stock
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1 hunch spring onions, trimmed and
diagonally sliced
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3 tbsp freshly chopped coriander
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1 tsp grated fresh root ginger
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200g / 7oz sliced smoked salmon
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2 tbsp soy sauce
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1 tsp sesame oil
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2 tsp lemon juice
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4-6 slices pickled ginger
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2 tsp sesame seeds
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rocket leaves, to serve
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Method :
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Place the rice in a sieve and rinse under
cold water until the water runs clear. Drain, then place in a large
saucepan with the stock and bring gently to the boil. Reduce to a
simmer and cover with a tight-fitting lid. Cook for 10 minutes, then
remove from the heat and leave, covered, for a further 10 minutes.
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Stir the spring onions, coriander and
fresh ginger into the cooked rice and mix well.
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Spoon the rice into four tartlet tins,
each measuring 10cm / 4 inches, and press down firmly with the back of
a spoon to form cakes. Invert a tin onto an individual serving plate,
then tap the base firmly and remove the tin. Repeat with the rest of the
filled tins.
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Top the rice with the salmon, folding if
necessary, so the sides of the rice can still be seen in places. Mix
together the soy sauce, sesame oil and lemon juice to make a dressing,
then drizzle over the salmon. Top with the pickled ginger and a
sprinkling of sesame seeds. Scatter the rocket leaves around the edge
of the plates and serve immediately.
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