ピザ（ミニトマトとアスパラガスのピザ）｜Chef Ropia料理人の世界さんのレシピ書き起こし
Chef Ropia The world of cooks Time required : 30minutes
Yuzu kettle of salmon and cream cheese | Recipe blog's recipe transcription
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Ingredients
- Citron : 1 piece
- Cream cheese (Kiri potion type) : 2 pieces
- smoked salmon : 30g
- Walnut : 20g
- Yuzu juice : 1 and 1/2 teaspoon
Time required
20minutes
Procedure
-
1)
Prepare the material
00:02
Cut smoked salmon to make it easier to eat. Yuzu cuts off the bottom to stabilize, removes the white part, and cuts the skin into julienne. Cut off the top of the yuzu, hollow out the contents, and save the squeezed juice.
-
2)
Fry the ingredients
00:20
Finely chop the walnuts and roast them.
-
3)
Mix the ingredients
00:29
Add yuzu squeezed juice to cream cheese that has been returned to room temperature and mix. Set aside a portion of the shredded yuzu peel for toppings and add the rest.
-
4)
Arrange
00:42
Add smoked salmon and walnuts cut to a size that is easy to eat in cream cheese, mix, put in yuzu, and put the shredded yuzu peel on it to complete.
Point
・ Recommended menu as a snack for sake.
・ Because Yuzu is used as a vessel, it looks good and can be used as a New Year's hospitality dish.
・ You can eat yuzu as it is, or you can put it on a cracker and eat it.
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