Smoked Salmon Tartar with Wasabi Sabayon

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This recipe is by Executive Chef, Andreas Sommerfeld, of the Holland American Cruise Line on the Oosterdam ship. The chef demonstrated this dish on our family's March 2007 Mexican Riviera Cruise.

Check out Linda's Salmon Recipes and Appetizer Recipes for more great appetizer ideas.

Smoked Salmon Tartar with Wasabi Sabayon

Salmon Tartar
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

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

Garnishes
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

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.

To Plate
Arrange lettuce on bottom of each individual serving plate. Spoon 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.