INGREDIENTS : Smoked Salmon with Taro Chips

For the salmon:

2 teaspoon finely chopped shallots
2 teaspoon finely chopped chives
1⁄4 cup hazelnut oil
1 teaspoon ogo
1 teaspoon lemon juice
1 lb. smoked salmon
salt and ground black pepper to taste

for the tomato compote:

2 large skinned, diced tomatoes
1 teaspoon olive oil
1⁄2 teaspoon powder curry
1 teaspoon thyme leaves
1 teaspoon red vinegar
1 clove minced garlic
Salt and freshly ground black pepper
For the taro chips:
1 peeled taro corm
Olive oil
Salt

PREPARATION : Smoked Salmon with Taro Chips

Combine shallots, chives, hazelnut oil, kelp, and lemon squeeze in a dish. Chip salmon in, blending precisely to abstain from separating it. Season it to taste with salt and pepper and put aside.
For the tomato compote: Combine tomatoes, olive oil, curry powder, thyme, vinegar, and garlic in a little bowl and blend well. Strain off overabundance fluid; season to taste with salt and
pepper.
For the taro chips: Thinly cut taro and profound broil in exceptionally hot oil until fresh and softly caramelized. Deplete on paper towels. Organize taro chips and salmon mixture in exchange layers, isolating them equally among four to six plates. Trim with compote.

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