Yield: 6 servings
|1 pounds||Fresh salmon fillet; all skin and bones|
|4 tablespoons||Olive oil|
|2 teaspoons||Grated ginger|
|2 tablespoons||Chopped chives|
|½ teaspoon||Sea salt|
|½ teaspoon||Freshy-grated white pepper|
|2 cups||Finely-diced; seeded but not peeled,|
|3 tablespoons||Asian sesame oil|
|\N \N||Red oak leaf lettuce|
|\N \N||Fresh herb garnish; fresh lemon balm|
Use only the freshest possible salmon for this dish from a reliable source.
This may not be done ahead of time since its flavor, freshness and presentation rely on last-minute preparation and assembly. Always work with an absolutely clean area and plastic gloves would be welcome at this time.
Cut the salmon fillet by hand, using a very sharp knife, into an even dice ¼-inch thick. Mix the fish in a bowl with the olive oil, ginger, chives, salt and pepper and let marinate for a few minutes. Mix the diced cucumber with the sesame oil in a bowl and season lightly with salt and pepper.
Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring to create a layered look for the final presentation of the tartar. Place the ring in the center of the plate and fill the lower portion of the ring with cucumber salad. Smooth the layer evenly and add a layer of salmon tartar on top of the cucumber. Top the salmon with some fresh herb leaves and serve immediately. Garnish with chopped chives and finely-chopped zest of lemon and lime. This recipe yields 6 to 8 appetizer servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B24 broadcast 09-29-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.