Smoked salmon &poached abalone | Bangkok Post: food

Chef Marshall Orton, executive chef of Pullman Bangkok King Power, has almost three decades of experience working in the hospitality industry with top hotel groups across four continents. Prior to this position, he was an executive chef at Sofitel New York. Experimenting with ingredients and developing new recipes is a norm for chefs, and this particular dish is a result of combining elements of Japanese and Chinese cuisines.

"Working with different cuisines always inspires me to combine flavours and tastes, such as the gentle salmon and dense abalone texture within the Japanese rice and fragrant seaweed roll," Mr Orton said.

SMOKED SALMON AND POACHED ABALONE ROULADE SCENTED WITH PICKLED GINGER, FRIED SHALLOTS AND GREEN MUSTARD MAYONNAISE

Equipment needed:

Large chopping board

Makisu (sushi mat)

Glass mixing bowls

Preparation:

1. Slice salmon with abalone and lay on top of the seaweed sheet on sushi mat. Spread with ginger and mustard mayonnaise.

2. Roll and cut into four towers. Place the towers on a serving plate.

3. Dress the micro greens and garnish rolls, add crisp shallots and dressing, and finish the plate with roasted sesame seeds.

Recipe and pictures courtesy of Pullman Bangkok King Power.