Smoked Salmon Tartar with Pomegranate Vinaigrette & Wonton Crisps

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by gmt

wfaa.com

Posted on May 6, 2011 at 10:59 AM

Updated Friday, May 6 at 10:59 AM

 

Serves 4
·         8 ounces smoked salmon (finely diced)
·         8 ounces raw salmon (finely diced)
·         1 avocado, peeled and chopped
·         5 ounces goat cheese, whipped with a little milk
·         Salt & pepper to taste
·         1 whole pomegranate, seeded
·         1 package wonton wrappers
·         Canola oil to fry wontons
·         8 ounces pomegranate vinaigrette
(Recipe follows)
·         Chopped parsley as needed
 
Directions:
 
1.      In a small bowl, combine both the salmons and toss with 6 ounces of vinaigrette. Season with salt and pepper.
2.      Using a cylindrical mold, start layering the salmon, goat cheese & avocado onto serving plates. Starting with the salmon first and then following the avocado and then the goat cheese, reserving the rest of the salmon for the top. Make sure to divide the mix equally amongst the plates.
3.      In a separate skillet, heat canola oil to a temperature of 350 degrees (using a high heat thermometer)
4.      Cut the wonton wrappers into triangles and carefully fry them to a golden crisp. Drain onto paper towels.
5.      Garnish the plates with reserved vinaigrette, chopped parsley and pomegranate seeds. Serve the wontons on the side.
 

Pomegranate Vinaigrette

Serves 4
2
·         2 ounces balsamic vinegar
·         2 ounces pomegranate juice
·         8 ounces extra virgin olive oil
·         2 ounces honey
·         2 ounces pomegranate molasses
·         Salt & pepper to taste
 
Directions:
 
1.      In a small bowl, combine the vinegar and the juice.
2.      Using a whisk. Slowly and the extra virgin olive oil to create an emulsion.
3.       Season with salt and pepper.
4.      Finish the vinaigrette with the molasses and the honey. Reserve for further use.

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