Japanese-style Potato Salad on Toast
Potato salad with lightly salted salmon, flavored with soy sauce and wasabi. Makes a great open-face toasted sandwich!
Photographed by HITOSHI MATSUSHIMA
Ingredients (Serves 4)
- 4 slices white bread (approx. 2 cm thick)
- 3 potatoes (medium-sized) (350 g)
- 1 fillet amajio lightly salted salmon
- 3-4 leaves cabbage
- 2 rounded tbsp mayonnaise (preferably Japanese)
- 2 tbsp plain yogurtNote
*If unavailable, use milk.
- 1 tsp wasabi pasteNote
*Adjust amount to taste.
- Less than 2 tsp sugar
- 1 tsp soy sauce
- A pinch of salt
- A pinch of salt
Thoroughly wash the potatoes. Place in a heat-resistant dish and lightly cover with plastic wrap. Microwave (600 W) for 6-7 minutes. Use a bamboo skewer to test the potatoes. If you can pierce them with little resistance, they're done. Place them under running water until cool enough to handle and then peel.
Use a grill or frying pan to cook both sides of the salted salmon until golden brown. Set aside until cool enough to handle. Remove the skin and bones and tear into small pieces.
Make a V-cut in each cabbage leaf to remove the tough central stem. Add a pinch of salt to a pot of boiling water. Add the cabbage stems and boil for 30 seconds. Add the leaves and boil for 20 more seconds. Drain and cool. Cut the stems into thin slices. Cut the leaves into 1.5 cm squares. Lightly squeeze to remove excess water.
Grill both sides of the bread until golden brown. Set aside to cool slightly.
Mix [A] in a bowl and add the salmon and cabbage. Use your hands to crumble the potatoes and add to the mixture. Mix together.
Use your hands to crumble the potatoes.
Use a spatula to spread the mixture over the bread to form a mound. Cut into desired sizes.
The potato salad sticks to the bread and can be cut and eaten without making a mess.