Marinated Spring Cabbage and Smoked Salmon

• 2 Turnips
• 3 leaves Spring cabbage
• 20 grams or more Smoked salmon
• 2 tsp each Shio-koji, mustard
• 1 Pink peppercorn
• 1 Coarsely ground black pepper/ olive oil

1. Peel the turnips, and cut into 7-8 mm thick slices.
2. Sprinkle with salt, and leave for a while to allow them to release moisture.
3. Rinse off the salt, and pat dry (don't squeeze them).
4. Blanch the spring cabbage, and soak in cold water.
5. Cut into bite-sized pieces.
6. Cut the smoked salmon into bite-sized pieces as well.
7. Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly.
8. Season to taste, and leave for 5 minutes to allow the flavors to meld together.
9. Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish.
10. If you like fresh turnips, please check this out.
11. "Turnip & Tuna Salad Mustard Flavor"
12. This is the latest addition to my fresh turnip recipe series.

cabbage, salmon, koji, peppercorn, ground black

Taken from cookpad.com/us/recipes/149388-marinated-spring-cabbage-and-smoked-salmon (may not work)