Appetizer Assembly, Mixing
October 11, 2017
12 pieces chicharron, bite size
18 grams salmon roe
8 grams lemon zest
15 grams spring onions, slices
3 grams chives, finely chopped
FOR THE SALMON TARTAR
150 grams smoked salmon
10 grams picked japaleño, diced
10 grams shallot, diced
30 grams cucumber, diced
50 grams alioli
1 piece lime
1 piece lemon
Cut the smoked salmon in small dices, put in a bowl
Mix the jalapeño, shallots, cucumber, and salmon.
Get the zest and the juice of the lime and the lemon.
Add the alioli, lime and lemon juice, and zest to the previous mix. Set aside.
Place the 12 chicharron pieces on a plate and place 20 grams of salmon tartar on each piece. Place a bit of salmon roe on top of each chicharron.
Garnish each piece with spring onion slices, and finish with some lemon zest on top.
Chicarro'n con Salmo’n
(Featured in October - November 2017 Issue)
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