Chili Pepper And Daikon Root Salad With Salmon Roe
|Dried red chili pepper||2|
|Salmon roe||1 3⁄4 Ounce (1 Small Jar, Red Lumpfish Roe)|
|Lemon||1⁄2 (For Garnish)|
1 Remove the stalks and seeds from the dried chilies.
2 Place them in the food processor.
3 Peel and cut the dai kon root into small pieces and add to the chilies.
4 Process until you have a smooth, very pale pink creamy mixture.
5 Place this in the center of a clean cloth.
6 Gather the edges together, and twist round tightly to squeeze out as much moisture as possible.
7 On 4 individual plates, heap the mixture and garnish with parsley and radishes cut into tulip shapes.
8 Top each serving with a spoonful of the salmon or lumpfish roe.
9 Sprinkle with a little lemon juice, and serve immediately.
This delicate and unusual appetizer should be prepared just before it is to be eaten as the daikon mixture (momiji oroshi) deteriorates rapidly once grated.
This is an ideal beginning to a formal Japanese meal.