Today, I'd like to introduce you to an "easy carpaccio" that uses the kelp-cured fish that I told you about the other day⭐︎ Because it uses the flavor of kombu, you don't need to make a sauce, so in a sense it's foolproof⭐︎
This time I'm making it with salmon, which I like, but basically any sashimi you like will do. (However, I personally don't think I would recommend using blue fish.)
The method for kelp-cured salmon is exactly the same as last time →→→here
Leave it wrapped in kelp for at least half a day, 24 hours is recommended, then cut it into pieces, arrange it on top with your favorite vegetables, and drizzle EV olive oil on top.
※The salt will have been transferred from the kelp, but if you feel it needs it, sprinkle on a very small amount※
※In the photo, the vegetables are avocado and radish sprouts, with some leftover parsley sprinkled on top and garlic oil drizzled over※
How to make garlic oil →→→here
♡It goes great with garlic oil♡
Try using the power of kelp in all sorts of ways you like♡
