smoked tuna on a bed of cucumber ribbons with creme fraiche and wasabi

One of the best parts of developing our cold smoking food business is thinking up exciting recipes with our amazing products.

A core philosophy at The Smoking Shed is to start out with top quality ingredients and then put them through the cold smoking process.

So making this salad was pretty easy, we had just smoked some top quality yellow fin tuna.

How to make this salad:

I took half a large English cucumber and cut it in half.  Peeled it, then using the peeler, cut the cucumber into ribbons down the length.  I tossed about 3 tablespoons of creme fraiche in a bowl with the cucumber and wasabi paste.  Add according to taste, you want to add enough so that the bite carries through but doesn’t overwhelm.  Grind over some black pepper and sea salt (I used our smoked sea salt).

Arrange a pile of ribbons on a plate with tuna strips and garnish with sliced red spring onions, finely chopped red pepper and green chili (I used a very mild jalapeno chili) and coriander leaves. A few squirts of fresh lemon juice complete this salad.

The fresh flavours of the cucumber and creme fraiche complemented the melt in the mouth, smokey tuna flavour very nicely and then there is the slight wasabi zing.