Smoked salmon with fried lotus root is a creative dish that combines familiar Vietnamese ingredients with smoked salmon.
After frying, the lotus root has a light crispiness and its characteristic nutty flavor.
When eaten together with richly flavored smoked salmon, it creates an interesting contrast in texture and flavor.
The dish is simple yet unique, suitable as an appetizer or light snack.
Ingredients
- Sliced smoked salmon: 300 grams
- Lotus root: 2 roots
- Cold water: 1 liter
- Salt: 1 tsp
- White vinegar: 1 tbsp
- Cooking oil: 1 liter
- Salt pepper powder: 1 tbsp
Preparation
- Peel the lotus root, wash clean, and slice thinly about 0.2 cm.
- Soak the lotus root in cold water mixed with salt and white vinegar for about 20 minutes.
- Remove, drain, and pat dry.
- Heat the cooking oil and fry the lotus root the first time until lightly golden.
- Remove and let cool, then fry a second time until golden and crispy.
Presentation
Arrange the fried lotus root on a plate.
Place the smoked salmon slices on top.
Sprinkle with salt pepper powder before serving.