We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Tetsuya Wakudu’s  Salmon carpaccio with wasabi recipe

Tetsuya Wakuda’s Salmon Carpaccio With Wasabi Recipe

Preparation time
15 minutes
Cooking time

This exquisitely delicate dish would pair nicely with a young zesty Riesling.  The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity. 



  • 1 x 500g sashimi grade salmon fillet
  • 2 green onions, finely sliced
  • 2 tbsp sashimi soy sauce
  • 2 ½ tsp mirin
  • 1 tbsp olive oil
  • 1/8 tsp grated garlic
  • 1/8 tsp grated fresh ginger
  • 1 tbsp chopped chives
  • Micro red chard to garnish


  1. Wrap salmon in plastic wrap and place in freezer for a few hours or until just frozen. Place green onions in ice water.
  2. Whisk together soy sauce, mirin, olive oil, garlic, ginger and chives in a bowl.
  3. Slice salmon into paper thin slices. Arrange on serving plate. Drizzle with dressing.
  4. Place shallots and red chard in centre of salmon. Serve.

Note: You can ask your fishmonger to finely slice the sashimi salmon.

Preparation time
15 minutes
Cooking time


Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories