Dill-flavored Salmon Somen
A hors d'oeuvre with dill, an invigorating herb with a refreshing flavor. Use plenty of dill, which goes well with smoked salmon. A western-style Somen with the flavor and scent of dill brought out with extra virgin oil and the refreshing scent of lemon.
- How to cook
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- Cut the chicory in half lengthwise. Tear the endive leaves into bite-size pieces.
- Mix the dressing ingredients.
- Boil the Somen and place it into a strainer. Transfer into cold water and rinse by rubbing with hands. Cool in iced water and drain.
- Place the Somen (cooked in Step 3) in a bowl; add half of the dressing (Step 2) and toss to mix.
- Divide the Somen into 8 portions. Pile 2 portions in the center of a dish and roll 2 salmon slices around each bundle of Somen. Garnish with the lemon peel (chopped into thin strips), the chicory, endive (Step 1), and dill. Pour the remaining dressing on top.
- Ingredients / for 4 servings
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- 4 bundles of Ibonoito Somen
- 8 chicory leaves
- 6 endive leaves (or lettuce)
- 2 sprigs of dill leaves
- 16 slices of smoked salmon
- Lemon peel
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Pepper
- 4 tablespoons olive oil (extra virgin)
- Dill to garnish
Recipes
for Ibonoito Somen
Recipes
