Try this Scottish take on sashimi, with a sisho cress salad with miso dressing from Gavin Elden at Tower restaurant for Taste of Edinburgh.
1. Place the miso paste and sesame oil in a bowl. Add the rice wine vinegar for sharpness and gradually whisk in the mirin until the paste has the consistency of double cream. The proportions can be changed to suit individual taste.
The best way to slice fresh meat and fish thinly is to freeze them and slice when partially frozen
2. Serve the salmon on individual serving plates with the dressing sprinkled around it. Garnish the salmon with the cress. Toast the sesame seeds in a dry frying pan, stirring frequently, until they give off their aroma and sprinkle them over the salmon and dressing.
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Recipe © courtesy of Gavin Elden at Tower restaurant
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