rachel

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  • Phrosty

    I just tried these and both were outstanding.

    on Burger Condiments
  • javier

    Rachel, this is a tasty, elegant dish. Thanks again. The 2nd time I added a little bit of grated horseradish and it played out really well to my taste. And the caviar is a great touch. Cheers.

    on Wasabi-Infused Salmon Tartare
  • javier

    Thank you Rachel. I will buy me some miso and report back later!

    on Wasabi-Infused Salmon Tartare
  • rachel

    Javier: miso is a Japanese seasoning paste made of (if I'm not wrong) fermented rice and soybeans. Omitting it won't detract from the texture, but it will probably lose a dimension of flavour - it contributes a deeply savoury kind of taste. If you don't have it at home though, I probably wouldn't buy a tub just for this dish, so you can probably just add a little extra shoyu/soy sauce for the saltiness. Just keep in mind that the caviar will be salty too so don't go overboard there either! :) hope you like it

    on Wasabi-Infused Salmon Tartare
  • javier

    I'm trying this recipe this weekend. Thanks for sharing. Questions: I don't have miso at home and I'm not sure I want to use that ingredient. Do you think the dish will miss in terms of flavour, richness or otherwise? In terms of pairing, sake comes to mind first. Mind to share if you have paired this dish with wine succesfully? Thanks

    on Wasabi-Infused Salmon Tartare