Dim Sum with Trout
1 serving
10 minutes
Dim-sum with trout is an exquisite blend of traditional Pan-Asian culinary techniques and European ingredients. This light, delicate rice paper roll envelops fresh cucumber and lightly salted trout, creating a balance of juiciness and moderate saltiness. Cream cheese adds a creamy texture, while arugula provides a slight peppery bitterness. Black pepper enhances the fish's flavor, and soy sauce serves as the finishing touch that amplifies the dish's complexity. With minimal thermal processing, freshness and the natural palette of flavors are preserved. Dim-sum is served as an elegant appetizer or light lunch, perfect for those who appreciate harmony in flavors and textures. It is a refined dish that reflects the sophistication of modern Pan-Asian cuisine.
1
Chop the arugula coarsely.
- Rocket (arugula): 3 stems
2
Peel the cucumber and cut a slice about 1.5 cm thick.
- Cucumbers: 15 g
3
Cut a solid cube from the fish or combine two square slices into a cube.
- Lightly salted trout: 20 g
4
Cut half of the rice paper sheet. Soak it in water for a few seconds.
- Rice paper: 0.5 piece
5
Place the cucumber in the center.
- Cucumbers: 15 g
6
Spread it with cream cheese.
- Cream cheese (curd cheese spread): 1 tablespoon
7
Season with black pepper.
- Ground black pepper: to taste
8
Add greens and fish.
- Rocket (arugula): 3 stems
- Lightly salted trout: 20 g
9
Form like khinkali.
10
Dip in soy sauce and serve.
- Soy sauce: to taste
