My brother, who spent several years working as a seafood cook, is an extremely handy guy in the kitchen. Even still, one of his most popular dishes is the incredibly easy to make Lebanese staple called hushwe. He jokingly refuses to teach his friends how to cook the rice and beef dish, since he’s worried that if they knew how simple it is, they’d lose respect for him as a chef.
The secret’s out, though, on how our Japanese-language correspondent Kon crafts her gorgeous rose-shaped salmon Carpaccio rolls, and today we’re going to share the technique with you.
If you don’t feel like slicing up a whole fish, you can do like Kon does and simply pick up a pack of smoked salmon at the grocery store. For each rose, you’ll need four to five strips of fish.
First, we’ll need to make the flower’s core, so take one salmon strip and roll it up. Since this is going to be the innermost layer, it’ll be mostly hidden from view once we’re done, so don’t sweat it if the edges get a little messy-looking.
Next, add one strip at a time, wrapping them around the core.
Once you’ve completed four or five layers, the roll should be able to stand up like a chimney. At this stage, it’s still a pretty poor excuse for a rose, but don’t worry, we’re about to fix that.
To create the petals, pinch the top edge of the rolls, and gently pull them outward until your rose starts to bloom. You’ll tear the strips if you tug too hard though, so be sure to treat the whole thing like the delicate flower it actually isn’t.
Continue unfolding the layers, and before you know it, your rose will be done.
Place it on a dish and season to taste with lemon, vinegar, olive oil, salt, or pepper. Add a little garnish, and your act of illusion where you transform yourself into a master chef is complete.
Now dig in and see that while a rose by any other name would smell as sweet, it tastes a lot better when it’s made out of salmon.
[ Read in Japanese ]