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This recipe is by Executive Chef, Andreas Sommerfeld, of the Holland American Cruise Line
on the Oosterdam ship.
Check out all of Linda's great
Smoked Salmon Tartar with Wasabi Sabayon Recipe
Dips & Spreads,
Prep time: 30 min
Wasabi Sabayon (see recipe below)
1 pound smoked salmon, finely diced*
1/2 cup finely-diced cucumber, peeled and seeds removed
2 medium shallots, finely diced
1/3 cup chives, finely diced
3 tablespoons extra-virgin
Coarse salt and freshly-ground
peppercorns to taste
2 bunches red leaf lettuce, trim stem end off
8 sprigs fresh
lemon zest twists
8 Tomato Roses
* For directions on smoking salmon, check out
Linda's Smoked Salmon recipe.
Prepare Wasabi Sabayon; set aside until ready to use.
Mix together the diced salmon, cucumber, shallots, chives, and olive oil. Season with salt and pepper to taste.
Arrange lettuce leaves on bottom of each individual serving plate. Spoon
the prepared Salmon Tartar into a ring mold in the shape of a tower and place on top of the lettuce.
Place droplets of Wassabi Sabayon around the plate and garnish with two
chive sprigs, fresh dill sprig, lemon twist, pickled ginger, and a tomato rose.
Makes 8 servings.
1/2 cup (3 yolks)
egg yolks, beaten
1/4 cup rice vinegar
1/3 cup soy sauce
1/3 teaspoon prepared wasabi
1/3 teaspoon sambal or chili paste
1 teaspoon fresh ginger, minced or grated
1 teaspoon Thai red curry paste, diluted
1 cup mayonnaise
1/2 cup whipped
Salt and pepper to taste
In a double boiler over medium-high heat, combine egg yolks and rice
vinegar; whisk until mixture thickens and then remove from heat.
In a food processor, blend together the soy sauce, lemon juice, wasabi,
sambal or chili paste, ginger, curry paste, and mayonnaise. After the
mixture is blended, slowly fold in the whipped cream to make a fluffy
sabayon. Season with salt and pepper as needed or to taste.