in Cucumber Parcels

Ingredients

• 1 pound finely chopped raw yellowtail fillet
• 2 tablespoons diced cornichons
• 2 tablespoons capers, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped freshly parsley
• 1/2 cup minced red onion
• 2 dashes of hot pepper sauce
• Salt and freshly ground pepper
• 1 teaspoon vegetable oil
• 1 English cucumber, sliced paper thin across width
• 1 teaspoon shichimi togarashi (red pepper mix)
• 1 teaspoon hot sesame oil
• 2 tablespoons salmon roe

Instructions

1. In a bowl, combine the tuna, cornichons, capers, mustard, lemon juice, chives, 1 tablespoon parsley, red onion, and hot pepper sauce by hand. Season with salt and pepper to taste.

2. Lightly oil eight 1/2-cup ramekins. Line the bottoms and sides of the ramekins with the cucumber slices, allowing the side slices to overhang. Spread 2 1/2 tablespoons of the fish mixture over the cucumbers in each ramekin and fold the slices over to enclose. Refrigerate 1 hour.

3. To serve, invert onto the center of each serving plate. Sprinkle on the shichimi togarashi, drizzle with hot sesame oil, and sprinkle with the remaining parsley and roe.

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