Versatile Salmon Mayo Mix

You can even call it Salmon Mousse if you do it another way! Anyhow this is my version, served on a slice of cucumber.

As in my previous post, all it requires is 4 ingredients (excluding the cucumbers - I'll explain later).

Raw Salmon (Sashimi grade), Japanese mayonaise, prawn roe and Chilli oil (La You).

Sashimi grade Salmon can be bought from Takashimaya or Bugis Junction, within the Cold Storage. I bought mine from this retail shop operated by a Japanese restuarant in Ginza Plaza.

As above, you can purchase from the same stores. There are 2 types of roe sold, one which is slightly bigger in size than this (not the huge Salmon eggs). I prefer this as I find the other a lot more fishier in taste.

This is the Japanese Chilli Oil, you can buy it from most supermarkets.

I don't have a pic of the Mayo, but it's quite common, with a baby in front. Ok, I am borrowing an image from Amazon for your easy reference.

They also have a healthier version which you can use - 50% fat of the original I think. Availbale at most supermakets - Cold Storage is fail proof in case you do not wish to try your luck.

The quantity is up to you. Basically i threw in everything as below and stir and mix. If it's not hot enough, I add more chilli oil. If it's not sourish enough, I add a bit more mayo. The prawn roe will give the salty taste.

This is my version with Salmon Cubes. By the way, I saved a bit of the prawn roe and when it's done, I sprinkle them on top to make it look prettier.

Now, you can actually make Salmon Mousse with the exact same ingredients. Only change is you need a blender - toss in the salmon, mayo and chilli oil. Process by pulse method (press and release) so that you still have some pieces of visible salmon meat. Take out and mix in the prawn roe. Serve it as a dip with plain corn chips (those nachos type) or with ritz biscuits. It will also go well with toasted bread (any type).