Smoked salmon salad with green chili sauce is a dish with fresh flavors and a strong Vietnamese culinary character.
The smoked salmon is rolled together with various herbs such as apricot leaves, Vietnamese balm, Vietnamese coriander, and laksa leaves, creating a rich and distinctive flavor.
The lightly sour and spicy green chili sauce helps enhance the flavor of the salmon and stimulate the palate.
This salad is very suitable as an appetizer, bringing a light yet flavorful experience.
Ingredients
- Sliced smoked salmon: 150 grams
- Young apricot leaves
- Young fig leaves
- Polyscias fruticosa leaves
- Vietnamese coriander leaves
- Vietnamese balm leaves
- Laksa leaves
- Blanched scallions
Sauce Ingredients
- Green bird’s eye chili: 50 grams
- Green limes: 10
- Kaffir lime leaves: 10 leaves
- Roasted Tay Ninh green salt: 30 grams
- Sugar: 50 grams
- Condensed milk: 2 tbsp
- Green mustard: 1 tsp
Preparation
Place all sauce ingredients into a blender and blend until smooth.
Presentation
Lay the smoked salmon slices flat on a surface.
Place the herbs on top.
Roll the salmon into small rolls.
Tie gently with blanched scallions.
When serving, dip into or drizzle with the green chili sauce.
Notes
Choose limes with plenty of essential oils so the sauce will have a more fragrant aroma and a milder sour taste.