Smoked Salmon with Edamame, Cherry, and Shiso
Ingredients:
1 cup edamame, cooked and shelled
10 or so fresh shiso leaves, 1 reserved and sliced thinly
3 tablespoons extra virgin olive oil
8-10 large Bing cherries or other cherries, pitted and chopped, plus a few extra for garnish
1 tablespoon rice vinegar
sea salt
fresh coarsely ground black pepper
smoked salmon, 2 ounces (60g)
Serves 3 or 4 as a starter, or 2 as a main
Preparation
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
