Cny multi-coloured smoked salmon yu sheng

Ingredients

• 100g Black Pepper Smoked Salmon ( amount depending on preference )
• 150g Jellyfish
• 5 Carrots
• 500g Green Radish
• 400g White Radish
• 400g Purple Cabbage
• 2 tbsp Red Pickled Ginger
• 2 tbsp Preserved Orange Peels
• 2 tbsp Green Pickled Nutmeg
• 2 tbsp White Pickled Lime Strips
• 2 tbsp Pickled Brown Melon Strips
• 2 tbsp Chopped Peanuts
• 2 tbsp Sesame Seeds
• 2 tbsp Pok Chui Crackers
• Dash of White Pepper

Yu Sheng Dressing:

• 4 tbsp Japanese Vinaigrette Salad Dressing
• 2 tbsp Japanese Goma Sesame Dressing
• 1 tbsp Sesame Oil
• 1 tbsp Plum Sauce

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Preparation

• Remove carrot skin using a vegetable peeler. Rinse and shred to desired size and length.
• Do the same for green and white radish. Squeeze out excess vegetable juice if desired.
• Rinse purple cabbage and cut into strips.
• Wash jelly mould, pat dry and place desired amount of salmon slices onto mould.
  
• Next, add the shredded green radish.
• Top with the other shredded vegetables according to order of preference. Pressed firmly and turn jelly mould upside down onto a yu sheng plate.
  
• Start placing the rest of the pickled ingredients on the serving plate. Add crackers and jelly fish.
• Add seasonings on the plate, and serve your Auspicious CNY Multi-Coloured Smoked Salmon Yu Sheng ( 鸿运当头七彩鱼生 ).

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