Smoked Salmon Yusheng

Serves around 6

Adapted from Spring Tomorrow

This sweet and crunchy Chinese New Year salad is usually made with raw fish, but this recipe uses smoked salmon.
Yusheng with Smoked Salmon, Lauren Monaco Illustration

For the Sauce:
3 tbs plum sauce
1 1/2 tbs apricot jam
1 1/2 tsp sesame oil
1 1/2 tsp sugar
1/4 tsp ground white pepper
dash of cinnamon powder
dash of 5-spice powder
juice from 1 lemon

For the Salad:
200g smoked salmon
1/3 cup carrot, shredded
1/3 cup white radish, peeled & shredded
1/3 cup watermelon radish, peeled & shredded (or a red radish)
pomelo, peeled & broken into sections
2 kiwis, julienned
1/3 cup shredded green papaya
1/3 cup shredded cantaloupe
1/3 cup pickled red onions

Feel free to experiment with other ingredients. I have also added shredded mango, crispy shallots, and thinly sliced cucumber.

For Garnish:
1 tsp toasted sesame seeds
2-3 tbsp toasted ground peanuts
10 pieces of wonton wrappers, cut into fine strips, deep fried to form golden crackers
3 sprigs cilantro
Juice of 1/2 lime
dash of white pepper, in a New Year packet
dash of 5-spice powder, in a New Year packet

To make the sauce: Combine all sauce ingredients in a bowl and mix well.

To assemble the salad: Arrange shredded carrots, radishes, kiwis, papaya, cantaloupe, pomelo, red onions, cilantro, peanuts, sesame seeds, fried wonton crackers, and lime on a large plate (do not mix together yet). Arrange smoked salmon on a separate plate. Place the two red New Years packets and the bowl of sauce on the side.

To serve the dish, all guests participate by tossing the ingredients together in the large plate with their chopsticks.

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