Salmon with Pickled Vegetables, Horseradish Cream and Soy Pearls

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Nice sophisticated dish! Would work great as an appetizer or a light dinner.

Salmon with Pickled Vegetables, Horseradish Cream and Soy Pearls

Ingredients:

½ cup white vinegar

½ cup water

2 Tbsp. sugar

1 tsp. salt

1 tsp. mustard seeds

1 tsp. peppercorns

1 bay leaf

4 radishes, sliced

2 small cucumbers, sliced

1 egg yolk

½ tsp. Dijon mustard

2 Tbsp. horseradish

1 tsp. lemon juice

1 cup grapeseed oil

¼ cup tapioca

2 Tbsp. soy

1 tsp. honey

8 oz. sashimi grade salmon, sliced

watercress

Directions:

Boil vinegar, water, mustard seeds, salt, peppercorns, and bay leaf. Bring off heat and add radishes and cucumber. Chill in refrigerator. Combine egg yolk, mustard, horseradish, and lemon juice in food processor. Slowly add oil till emulsified. Chill in refrigerator. Boil tapioca balls until clear, about 15 minutes. Drain and rinse with cold water. Place in bowl with soy sauce and honey for at least 20 minutes. Place salmon on plate. Add pickled vegetables and tapioca balls. Drizzle with horseradish cream and garnish with watercress.

Inspired by Crystal Cruises Food & Wine

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