Kamaboko with Salmon Roe

Kamaboko with Salmon Roe will definitely surprise your guests with its pretty look as well
as the light and flavorful combination of fish cake, shiso, and salmon roe.

The orange jewel-like salmon roe gives great contrast to the green shiso leaf.  The pink and white kamaboko creates a nice soft background against shiso and salmon roe.

Author: Namiko Chen

Serves: Serves 3-4 as appetizer

Ingredients

• 1 package kamaboko (fish cake)
• 10 shiso leaves (perilla)
• ½ oz salmon roe (ikura) 
  

Instructions

1. Trim off both ends of the kamaboko (optional). Cut the kamaboko into ½ inch slices. Before you cut next slice, make a ¼ inch slit in the middle of the slice. Continue to cut through and alternate between the cut and the slit.
   
2. Cut the bottom of the kamaboko and remove from the wooden base.
   
3. Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
   
4. Top with salmon roe. Serve chilled.
   

http://www.justonecookbook.com/kamaboko-with-salmon-roe