Miso Smoked Salmon Carpaccio with Umami Pearls

Featured in the Honolulu Star-Bulletin on May 7, 2008.



Miso Smoked Salmon Carpaccio with Umami Pearls

Smoked Salmon:

  • 2 pounds fresh salmon filet, pin bones removed, with skin on
  • 1 cup Hawaiian salt
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cracked black peppercorns
  • 3 tablespoons white miso

Umami Pearls:

  • 1 cup small dry tapioca pearls
  • 3 quarts water
  • 1 tablespoon hondashi (Japanese fish-flavored soup granules)
  • 1/4 cup olive oil

Miso Cream:

  • 1 tablespoons white miso, strained
  • 4 tablespoons sour cream

Garnish mixture:

  • 1/2 cup cooked umami pearls (see recipe above)
  • 1 teaspoon wasabi tobiko
  • 1 teaspoon red tobiko
  • 1 tablespoon ikura
  • 2 teaspoons finely diced Japanese pickled ginger
  • 2 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped chives


  • Dried seaweed powder
  • Wasabi oil
  • Tobiko
  • Ikura
  • Chives


Smoked Salmon:

  1. Mix the salt, sugars and pepper together; set aside.
  2. Line a baking pan with a piece of cheesecloth that is large enough to wrap the salmon filet.
  3. Place the salmon filet onto the cheesecloth, skin side down.
  4. Spread the miso on top of the salmon.
  5. Cover the miso coated salmon completely with the salt and sugar mixture.
  6. Wrap the cheesecloth around the salmon and place another pan on top of the salmon.
  7. Place a 1-pound weight in the top pan to help press the cure into the fish.
  8. Refrigerate for approximately 48 to 72 hours until the salmon is firm to the touch.
  9. Rinse the miso and cure from the salmon with cold running water.
  10. Pat the salmon dry with paper towels.
  11. Place the salmon on a wire rack skin-side down, uncovered close to the fan in the refrigerator for 24 hours so that a skin forms on the filet.
  12. This helps the smoke flavor to adhere to the fish.
  13. Cold smoke the salmon for 1 to 2 hours.
  14. Use ice and smoke in the early morning to help ensure that the temperature does not exceed 77°F inside the smoker.
  15. Cover the salmon and keep in the refrigerator for up to 7 days.

Umami Pearls:

  1. Wash then soak the tapioca in 1 1/2 quarts slightly warm water for 1 hour.
  2. Drain the tapioca and rinse under cool water.
  3. In a saucepan, boil 1 1/2 quarts water, then add the hondashi.
  4. Add the tapioca, stir and boil for about 5 minutes until the tapioca is translucent.
  5. Strain the tapioca and run it under cold water until it is completely cooled.
  6. Place the pearls in a bowl, moisten with the olive oil; refrigerate.

Miso Cream:

  1. Mix together the miso and sour cream; set aside.
  2. Garnish mixture: Water, as needed to moisten the mixture so the pearls spread easily over the salmon.
  3. Mix all the garnish ingredients together.

To serve:

  1. Slice the salmon very thinly and arrange the slices onto 8 plates.
  2. Spoon one or two tablespoons of the garnish mixture over the salmon.
  3. Shake a few drops of wasabi oil over the top.
  4. Sprinkle the salmon with seaweed powder.
  5. Place one teaspoon of the miso cream on top of the salmon.
  6. Garnish the cream with extra tobiko, ikura and chive “sticks".

Makes 8 servings.

Approximate Nutrient Analysis per serving:
380 calories, 15 g fat, 3 g saturated fat, 35 mg cholesterol, greater than 1800 mg sodium, 37 g carbohydrate, 1 g fiber, 18 g sugar, 23 g protein


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