Cured Hamachi Recipe

Inspired by Elisa

Time1h

Serves2

preserved lemon, coriander and soba, celery leaves and micro cilantro, thyme – olive oil

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Ingredients

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1
Curing the Hamachi
Slice the hamachi thinly and place it in a dish. Finely chop the preserved lemon and sprinkle it over the hamachi. Drizzle with olive oil and let it cure in the refrigerator for at least 30 minutes.
2
Cooking the Soba Noodles
In a pot of boiling water, cook the soba noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

3
Combining Ingredients
In a bowl, combine the cooked soba noodles, celery leaves, micro cilantro, and thyme. Toss with a drizzle of olive oil and season with salt and pepper to taste.
4
Serving
Place a serving of the soba salad on a plate, top with the cured hamachi, and garnish with extra micro cilantro if desired. Serve immediately.