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INGREDIENTS
Norwegian Smoked Salmon, Finely chopped
Mustard
Lemon Juice
Olive Oil
Dill, Finely chopped
Scallions, finely chopped
Salt and pepper
Hard-cooked eggs, peeled
Red Onions, finely chopped
Capers
Toast points, black bread and white bread
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WEIGHTS
36 oz.
2 oz.
3 oz.
4 oz.
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8 oz.
3 oz.
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MEASURES
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1/4
cup
6 Tbsp.
1/2 cup
1/4 cup
3/4 cup
to taste
4 each
3/4 cup
3/4 cup
60 each |
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PROCEDURE
- To prepare
the tartare, combine mustard and lemon juice in a bowl, whisk
in olive oil, dill and scallions. Season to taste with salt and
pepper. Stir in salmon. Hold refrigerated until needed.
- Separate
the yolks from the whites and push each throuvh a fine sieve.
Hold separare and refrigerate.
- For each
serving, press 3-1/2 oz. of salmon tartare into 2-1/2" ring
mold in the center of a serving plate. Serve with 1 Tbsp. egg
white, 1Tbsp. egg yolk, 1 Tbsp. red onion and 1 Tbsp. capers around
the edge of the plat. Place 5 assorted toast points on the plate.
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