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Smoked salmon and early red marinade with almonds and capers

smoked salmon and early red

This shunpachi-dressing and early red marinated, accompanied by a more fragrant roasted almond, opens up a completely different world from the early red.

 

 

<How to make smoked salmon and early red marinade with almonds and capers>

 

Material;
4-6 servings; party size

Smoked salmon (Seijo Ishii original 150g 990 yen) 8-12 pieces

2 Early Reds (LAZONA Shunhachi 80 yen)

Marinated sauce (LAZONA Shunhachi tomato dressing 480 yen time service) 5 tablespoons

 

Roast almond (business supermarket 250g 499 yen), about 10 tablets (increase / decrease according to preference)

Caper (LAZONA Sanwa 199 yen) a little

A little salt

White Pepper (Kawajiya Hall) a little

* Pepper mills range from 1000 yen to 6000 yen

 

 


Procedure;

  1. Shred early red.
  2. Sprinkle some salt in the bowl and shake the bowl.
  3. Add seasonal tomato dressing tomatoes, mix well, put them in a plastic bag and put them in the refrigerator.
  4. If it lasts for 2 hours, it will be enough to soak it overnight.
  5. Slice almonds vertically.
  6. Place smoked salmon on the dish, put early red marinade, and sprinkle capers and almond slices.
  7. Serve on the table and grind the white pepper with mill.

 

 

 

Shunpachi dressing is marinated with herbs such as marjoram, basil, oregano, thyme, etc. in the tomato base without any additives.

 

 

580 yen/bottle, perhaps a little expensive, but there is a depth using abundant ingredients that match the price, and although it is a dressing, it can be said to be a dish.

 

And finally, smoked salmon that makes this dish a fine dish instead of a salad.

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