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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
Salmon Recipes.
Smoked Salmon Tartar with Wasabi Sabayon Recipe
Recipe Type:
Appetizer,
Dips & Spreads,
Salmon
>Yields:
8 servings
Prep time: 30 min
Ingredients:
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
olive oil
Coarse salt and freshly-ground
peppercorns to taste
2 bunches red leaf lettuce, trim stem end off
8 sprigs fresh
dill weed
8
lemon zest twists
16 slices
pickled ginger
8 Tomato Roses
* For directions on smoking salmon, check out
Linda's Smoked Salmon recipe.
Preparation:
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.
Wasabi Sabayon
1/2 cup (3 yolks)
egg yolks, beaten
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon
lemon juice
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
cream
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.
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