Tofu hash brown with smoked salmon and yuzu creme fraiche

Bjoern Weissgerber, head chef of Sexy Fish restaurant in Mayfair, has created a series of recipes from the new SexyFish brunch menu.


Serves 4

200g smoked, cured sliced salmon

1 tbsp mixed black & white sesame seeds

1 punnet red shiso (available in Asian supermarkets and online, but if you can’t find red shiso use basil instead)

2 radishes, shaved with a potato peeler or Japanese mandolin

For the pickled cucumber

1 cucumber

Table salt

200g distilled rice vinegar

150g caster sugar

1 tsp Maldon salt flakes

For the yuzu crème fraîche

100g crème fraîche

¾ tsp yuzukoshō (available at good Asian supermarkets and online)

1 tbsp yuzu juice (available at good supermarkets)

The juice and zest of ½ a lemon, unwaxed

For the tofu

1 (approx. 350g) packet silken tofu, firm

Sunflower oil for cooking

For the hash brown

2 tbsp sesame oil

½ medium strength, medium sized red chilli, deseeded and finely chopped

1 large shallot (approx. 40g), peeled and finely chopped

1 medium free range egg, whisked

60g pak choi, finely chopped

2 spring onions, thinly sliced on the diagonal

3 level tbsp light soy sauce

1 tbsp hoisin sauce

Preparation method: 

For this recipe, prepare the toasted sesame seeds, pickled cucumber, yuzu crème fraîche and tofu before you start to assemble the hash brown.

For the pickled cucumber

Top and tail the cucumber and slice in half lengthways. Remove the seeds with a dessert spoon and discard them. Put the 2 halves into a flat, high-sided dish and cover all over with table salt. Leave for 20 minutes. Rinse the cucumber to get rid of all the salt and also rinse out the dish. Slice the cucumber halves thinly and return the pieces to the dish. In a separate bowl, mix the vinegar, caster sugar and Maldon salt together well. Pour over the cucumber slices and, again, ensure that every piece is covered. Cover with Clingfilm and leave to marinate for at least for 2 hours in the fridge.

For the yuzu crème fraîche

Put all the ingredients into a bowl and mix well. Cover with Clingfilm and put into the fridge until ready to serve.

For the tofu

Cut the tofu into 1cm cubes and rinse in cold water. Lay out on kitchen paper and pat dry.

Pour 6cm of oil into a medium-sized heavy-bottomed saucepan or a deep fat fryer. Heat to 190°C to 200°C. If using a saucepan, please be careful as the oil will be very hot. Fry the tofu in small batches until golden brown and crisp. Remove with tongs and place onto kitchen paper to soak up any excess oil.

For the toasted sesame seeds, put the black and white sesame seeds into a small frying pan and dry fry them for 4 minutes, stirring from time to time, so that they are lightly toasted. Keep a close eye on them to ensure that they don’t burn.

For the hash brown

To make the hash brown, heat up a large frying pan and add the sesame oil, shallot and chilli. Fry for 10 seconds before adding the tofu. Fry it until golden brown on each side. Break the egg into a small book, roughly whisk it and add it to the pan. Cook it out and then add the pak choi and spring onions. Stir fry. Now add the soy and hoisin sauce. Cook for a minute before assembling the dish.

To assemble the dish, slice the salmon into strips about 4cm wide. Put the hash brown into 4 warmed shallow serving bowls. Arrange the strips of salmon and some of the pickled cucumber and shaved radish in and around the hash brown. Sprinkle with the toasted sesame seeds and red shiso or basil, and serve.

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