Smoked salmon trout with hot sesame oil

Cut the salmon into strips and plate.

Mix a little miso paste or concentrate in about 80 ml water, or mix it to taste..

Fill a metal soup ladle to about three quarters with sesame oil. Place
the ladle directly over a gas flame, and heat until the oil is very,
very hot, but not yet smoking furiously. (In other words, the oil will
be shimmering and swirling, and just about to send up a wisp of smoke.). If you don’t have a gas hob, heat the oil in a small saucepan.

Trickle the hot oil all over the salmon; it will sizzle as it hits the
surface of the fish, ever so slightly searing its surface.
Now add the following toppings to the salmon:

• Miso
• Soy sauce
• Very finely grated fresh ginger
• Very finely grated fresh garlic
• A little showering of black sesame seeds (use toasted white ones if you can’t find black)
• A handful of caperberries, or good capers
• Large dollops of red lumpfish roe
• Large dollops of black lumpfish roe
• A good squeeze of fresh lime or lemon juice
• Salt and freshly milled black pepper, to taste (but go easy on the salt, as there’s plenty of it in the miso and the soy sauce)

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.