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INGREDIENTS
Norwegian Smoked Salmon, sliced
Cream cheese, softened
Butter, softened
Chipotle chilies in adobo, pureed
Lime juice
Lime zest
Red pepper, finely chopped
Salt
Raspberry vinegar
Mustard
Olive oil
Chives, chopped
Shallots, finely chopped
Assorted lentils, cooked al dente
Cornbread, ½" thick, cut in triangles
Watercress springs
Mixed greens
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WEIGHTS
24 oz.
6 oz.
6 oz.
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1 ½ oz.
1 ½ oz.
6 oz.
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¾ oz.
33 oz.
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6 oz. |
MEASURES
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¾
cup
¾ cup.
1 Tbsp.
2 Tbsp.
1 Tsp
3 Tbsp.
To taste
3 Tbsp.
3 Tbsp.
¾ cup
3 Tbsp.
3 Tbsp.
6 cups.
48 each
As needed
6 cups |
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PROCEDURE
- To make
the lime-chili cream cheese, combine cream cheese, butter, chipotle
chilies, lime juice, lime zest, red pepper and salt to taste.
Hold refrigerated until needed.
- To make
the lentil salad, prepare the vinaigrette by combining the raspberry
vinegar and mustard. Whisk in olive oil and stir in chives, shallots
and lentils. Hold refrigerated until needed.
- For each
serving, spread 1 tsp. lime-chili cream cheese on each of 4 triangles
of cornbread. Top each piece of cornbread with ½ oz. smoked salmon
roses, and a spring of watercress. Arrange the sandwiches around
the plate. Place ½ cup lentil salad in the center of the plate.
Top with ½ cup mixed greens.
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