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SMOKED SALMON AND AVOCADO TOFU LAYERS

INGREDIENTS :

1 block of firm tofu (roughly 500g), 125g smoked salmon, 4 large shrimps, 1 ripe avocado, 50g edamame with pods, 8 cherry tomatoes, 2T cappers, 2 lemons, some dill, 3T sea salt, 1 cup of water.

SEASONINGS:
(1) some mirin.
(2) 1.25T olive oil, some ground black pepper.
(3) 1T olive oil, some sea salt, some ground black pepper.
(4) 2T olive, 2T soy sauce, 1T honey.

PREPARATION :

1. Rinse lemons; Cut into halves; Squeeze for juice.
2. Blanch shrimps in boiling water with 1T sea salt for 6 minutes; Lift the shrimps up; Rinse in running water till cool; Drain; Discard the heads of the shrimps; Shell; Devein with toothpicks; Marinate in seasoning (1) and some lemon juice from the step 1 till ready to use.
3. Pour 1 cup of water to a saucepan; Add 1 tsp sea salt; Bring to the boil over a high heat; Add edamame; Bring to the boil over a high heat again; Turn to a low heat; Simmer over a low heat for 3 minutes; Turn off the heat; Rinse in running water till cool; Drain; Discard the pods.
4. Chop 1T cappers finely; Put the cappers into a bowl.
5. Chop smoked salmon finely; Add to the bowl with the cappers from the step 4; Add seasoning (2) and 1T lemon juice from the step 1; Mix well; Cover the bowl with a piece of cling film; Chill in the fridge till ready to use.
6. Rinse and drain dill.
7. Lay baking paper in a flat pan; Lay kitchen paper on the top of the baking paper.
8. Arrange tofu on a microwave-safe plate; Put in the microwave and heat for 2 minutes; Take it out from the microwave; Drain the liquid; Set the tofu on a cutting board; Place a cookie cutter with 5-cm diameter right next to the tofu; Cut the tofu into a large cylinder by twisting the cutter; Cut the cylinder horizontally into 3 slices; Arrange the tofu slices on the kitchen paper from the step 7 (repeat the step 8 till the tofu is used up).
9. Add seasoning (4) and 1T lemon juice from the step 1 to a bowl; Mix well to be the dressing.
10. Cut an avocado into halves; Discard the pit; Scoop the flesh out to a cutting board; Chop the avocado; Transfer to a bowl; Add seasoning (3) and 1T lemon juice from the step 1; Mix well.
11. Rinse cherry tomatoes; Discard the stems; Cut into quarters.
12. Place the cookie cutter on a large flat metal spatula; Carefully arrange 1 tofu slice into the cutter; Put the salmon mixture in a layer with 1.25-cm thickness on top of the tofu with a spoon; Press it evenly with the back of the spoon; Carefully arrange another tofu slice on top of the salmon mixture; Put the avocado mixture in a layer with 1.25-cm thickness on top of the tofu with a spoon; Press it evenly with the back of the spoon; Carefully arrange another tofu slice on top of the avocado mixture; Carefully lift the cutter from the stack; Slide the stack to a serving plate
(repeat the step 12).
13. Put 2 shrimps on top of each tofu tower from the step 12; Garnish with the cherry tomatoes, the edamame and the remaining cappers; Drizzle with the dressing from the step 10; Finish with putting some dill on top of the tofu tower.