|
|
Chefs Anne and David Gingrass Makes 16 hors d'oeuvres Ingredients 8 oz. Fresh salmon filet 1 Tbl. Minced fresh shallots 1 tsp. Chopped fresh dill 1 Tbl. Capers, drained and chopped fine 1 Tbl. Virgin olive oil 1/2 ea. Juice of lemon to taste Salt and freshly ground black pepper 4 slices White bread 1 Tbl. Olive oil 2 oz. Sliced smoked salmon - cut into eight 2" x 1/2" strips Method 1. Trim the salmon filet of any bones or blemishes and cut into tiny (1/8") cubes). Chill. 2. Place the salmon into a small bowl and add the shallots, dill, capers and virgin olive oil. Mix well to coat the salmon evenly with the oil. 3. Add the lemon juice and mix well then season to taste with salt and pepper. 4. Cut the bread into eight 1-1/2" circles and brush lightly with olive oil. Toast under the broiler until golden brown. 5. Mound the salmon tartare on top of the toasted bread circles and wrap with the smoked salmon strips. Garnish with a sprig of dill and serve two to a plate as an appetizer. |
| Ask a Chef Community Forum | Calculators Weight/Fluid/Temp |  | Culinary Guru 12,700 Item Database | Printer Friendly Remove Images/Color |
Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef® are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names, service marks, registered trademarks of their respective holders. Click here to review Our Privacy Policy and Terms of Service - To report Problems, provide Comments or Suggestions, please Click Here