Be inspired with Recipes created by Chefs.
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|2||each||Lawson’s Seeded Bread (Pieces)|
|30||g||Wakame Seaweed Salad|
|10||g||Red Onion finely sliced|
|20||mL||Japanese Wasabi and Yuzu Dressing|
|100||mL||Praise Whole Egg Mayonnaise|
Mince the garlic, and mix well with the wasabi paste and Praise Whole Egg Mayonnaise to create the wasabi aioli.
Spread a nice even covering of the Wasabi aioli across the bread.
In a large bowl, toss the mixed lettuce with half of the Japanese wasabi and Yuzu dressing. Add this to the sandwich.
Place the finely sliced onion, Wakame salad, cucumber and carrot on top of the lettuce.
Take your salmon fillet and slice thinly into six pieces, sashimi style. Add to an upside down metal board and dress with the wasabi and Yuzu dressing – leave for one minute.
With a brulee blowtorch, torch the salmon on one wide side to give colour and flavour, ensuring you get all of the edges. Add to the sandwich.
You can garnish with additional wasabi aioli as desired.