- 1 pound smoked salmon, finely diced*
- 1/2 cup cucumber, peeled and seeds removed, finely-diced
- 2 medium shallots, finely-diced
- 1/3 cup chives, finely-diced
- 3 tablespoons olive oil, extra-virgin
- Coarse salt and freshly-ground peppercorns to taste
- 2 bunches red leaf lettuce, trim stem end off
- 8 sprigs dill weed
- 8 lemon zest twists
- 16 slices pickled ginger
- 8 Tomato Roses
- 1/2 cup (3 yolks) egg yolks, beaten
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1 tablespoon lemon juice
- 1/3 tablespoon wasabi, prepared
- 1/3 teaspoon sambal paste or chili paste
- 1 teaspoon ginger, minced or grated
- 1 teaspoon Thai red curry paste, diluted
- 1 cup mayonnaise
- 1/2 cup whipped cream
- Salt and pepper to taste
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.
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.
* For directions on smoking salmon, check out Linda's Smoked Salmon recipe.