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and fresh smoked salmon springrolls Chefs Anne and David Gingrass Serves four Ingredients - tamarind glaze 4 oz. Tamarind 1 cup Warm water 1/4 cup Plum wine 1 pc. Star anise 1 stick Cinnamon 1/4 cup Honey 2 Tbls. Sambal Combine the tamarind, water and plum wine in a small pot. Bring to a boil then reduce to a simmer. Ad the spices and honey and cook gently for 15 minutes. Strain into a small bowl through a sieve and add the sambal. Allow to cool. If the glaze becomes too thick to brush on the salmon, thin slightly with warm water. - pickled ginger 1/4 cup Fresh ginger, peeled and sliced thinly 1/2 cup rice wine vinegar 2 Tbls. Sugar Blanch the ginger for two minutes in boiling water to soften it and remove any bitterness. Drain well. Combine the vinegar, sugar and blanched ginger and allow to stand at room temperature for at least one hour until it becomes pickled. Reserve. - ginger vinaigrette 1/4 cup Rice wine vinegar 2 Tbls. Fish sauce 2 Tbls. Juice from the pickled ginger (see above) 1/4 cup Peanut oil Juice of 1/2 half orange 1 Tbl Minced pickled ginger (see above) Combine all ingredients except the oil in a suitable bowl and whisk together. Whisk in the oil slowly and season to taste with salt and pepper. - salmon springrolls 4 ea. Slices of smoked salmon (about 1/2 oz each) 1/4 cup Julienned cucumber 1/4 cup Julienned carrots 4 leaves Butter lettuce 8 sprigs Cilantro 8 leaves Fresh spearmint 1/4 pkg Cellophane noodles 4 each Rice paper sheets (8" rounds) Boil the noodles for about five minutes in salted water to soften. Drain and chill. Prepare the vegetables as noted above. Dip the rice paper wrappers momentarily in hot water mixed with a splash of vinegar to begin softening and place them on a damp towel until they soften. Place one slice of salon in the center of each wrapper followed by a butter lettuce leaf then a few pieces of carrot, cucumber and cellophane noodles. Top with the cilantro and mint and roll closed. Reserve wrapped in damp towels until ready to serve. - to assemble the dish 4 each Salmon paillards, about 5 oz. each 1 each English cucumber, sliced lengthwise very thinly (use a mandolin) 1 each Diakon, peeled and sliced the same way 2 oz. Peanuts, toasted and roughly chopped 16 sprigs Cilantro Brush the salmon paillards with a bit of olive oil and season with salt and pepper. Grill over a hot flame on one side only until rare then transfer to a baking pan with the cooked side up. Brush liberally with the tamarind glaze then place under the broiler and cook until the glaze bubbles. Toss the cucumber and diakon together in a bit of the rice wine vinaigrette and place in the centers of each plate. Sprinkle with the toasted peanuts. Place one piece of salmon over the cucumber salad and garnish with cilantro sprigs. Finish the plate by cutting each smoked salmon roll into three pieces and arranging them at the top of the plate. Drizzle the rolls lightly with ginger vinaigrette. |
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