This dish is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad started as a play on the classic “Cucumber, yogurt and smoked fish” combination, but at dinnertable in NYC, their team adds in a unique Japanese twist: mixing in sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.
Combine all the ingredients in bowl and whisk. Add water to thin out the yogurt and add salt to taste.
For Sesame Yogurt
In the restaurant we make our own sesame yogurt, but for the home cook its better this way. Just slowly toast the sesame in a very low heat until it gets a toasted look and they start to smell like fresh popcorn. Directly incorporate with yogurt and mix with a spatula.