House smoked salmon potato and grilled stack
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Smoked salmon |
| 1 | bunch | Chives; sliced in half |
| ½ | cup | Cream cheese |
| ½ | cup | Jicama; cut in a fine |
| ; brunoise | ||
| 1 | cup | Corn |
| 2 | Red peppers; cut in a fine | |
| ; brunoise | ||
| 1 | Red onion; cut in a fine | |
| ; brunoise | ||
| 1 | Lemon; 1 orange, 1 lime , | |
| ; Juice of | ||
| 3 | Idaho potatoes | |
| 2 | tablespoons | Olive oil |
| 1 | Roasted red pepper | |
| 1 | tablespoon | Olive oil |
| Dill; for garnish | ||
Directions
MOUSSE
CEVICHE
COULIS
Slice smoked salmon, lay it in parchment paper.
Make a mousse with cream cheese and chives: blend in a food processor ½ cup cream cheese and 2 ounces chives until well blended, then refrigerate.
Slice potatoes, with skin on, horizontally and toss in olive oil, grill until cooled, reserve on plate and let cool at room temperature.
Mix ceviche ingredients and let rest for ten minutes.
Put one roasted red pepper cleaned in blender with olive oil, and puree for one minute.
Assemble on the bottom of the plate. Put one tablespoon chive mousse, 2 pieces of potato, cooled on top and then place a slice of smoked salmon on top, repeat one more time, then top with salmon rosette. Garnish the plate with a spoonful of ceviche, red pepper coulis and dill.
Yield: 6 servings
Original Title: HOUSE SMOKED SALMON, POTATO, GRILLED STACK, CHIVE WITH MOUSSE, GARNISHED WITH VEGETABLE CEVICHE CHEF DU JOUR ERICA MILLER SHOW #DJ9470 Recipe Courtesy of Erica Miller Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.