With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
With practice you can become pretty good at this.
Serve on bagels with cream cheese, a thin slice of onion and capers, and a squeeze of lemon.
Or on toast, or crackers.
The traditional Swedish way is on pumpernickel bread with equal parts dijon mustard, sugar, white vinegar emulsified with 3 parts regular olive or canola oil.
Dashi is a quick all-purpose quick clear stock that is the heart of Japanese-style cooking. Made properly it is described as tasting of the sea. It calls for kombu seaweed (also called kombu), which is a thick dried kelp that is an essential ingredient in Japanese broths, and bonito flakes, pale pink shavings made from dried bonito fish fillets. Look for the seaweed and bonito flakes in an Asian grocery or the Asian food section of a well-stocked supermarket. Dashi is so quick to make that you can make it fresh each time you need it. Beth likes her version with one dried shiitake mushroom added.
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