Salmon Sashimi with Miso-Ranch Dressing

Today, I pulled this recipe from MasterChef magazine. It's a dish by Ms. G's head chef Dan Hong. It looked and sounded irresistable and I just had to try it. I also very much like the idea you give the dressing a taste of miso. Yum!

Ingredients
1 stalk celery

600g sashimi-grade salmon, pin-boned, skinned

1 wedge preserved lemon, flesh discarded, rind rinsed, finely chopped (because I didn't have this so I just used lemon zest)
1 cup loosely packed coriander leaves

1 tbsp finely chopped chives

salmon roe (I used caviar)

Miso-Ranch Dressing

100g sour cream

100g Japanese mayonnaise

2 tbsp milk

60g shiro miso

2 tsbp lemon juice

1 tsp onion pwder

1 tsp garlic powder

Method

* To make dressing, place ingredients in a bowl. Whisk until smooth. Cover and refrigerate until needed. 

* Using a vegetable peeler, peel strings from celery, then cut celery widthwise into thin slices.

* Spread 2 tbsp dressing over each plate. Cut salmon widthwise into 5m- thick slices, then drape over dressing. Scatter with celery, preserved lemon, herbs and salmon roe, if using, to serve.