Chef’s Corner: Stack it up…


This small dish dresses up any table as an elegant appetizer. It’s visually appealing and looks more complicated to prepare than it is. Substitutions for the recipe below can include pineapple, guava, cherry tomatoes, pickled cucumbers, quinoa, rice, cauliflower rice and cooked fish. There’s no limit to the layers, colors and taste profile you wish to create.

Salmon Tartare with Avocado and Mango

Ingredients:

  • 14 oz salmon filets, cut into cubes
  • 4 avocados, cut into cubes
  • 5 mangos, cut into cubes
  • 4 tablespoons avocado oil
  • 2 lemons (juice plus zest)
  • 1/2 small chili pepper, minced (optional)
  • Salt & pepper
  • 1 clove of garlic, crushed
  • 3 tablespoons sesame seeds
  • 1 tablespoon chives, minced

Instructions:

Place the salmon, avocados and mangos individually into three medium-sized bowls.

In a small bowl, prepare the marinade by mixing together the the oil, lemon juice and zest. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper. Pour 2/3 of the marinade over the diced salmon and stir in the sesame seeds. Chill for a minimum of 30 minutes in the refrigerator.

Divide the remaining 1/3 of the marinade into two and pour evenly over the diced avocados and the diced mangoes. Drain the mangoes in a colander to prevent them from being too juicy.

Using a stainless-steel round form set on a serving plate, start with a layer of mango, then avocado and finish with salmon. Decorate with some chives on top and serve immediately.

Lucia Schnitzer and her husband, Ken, own Pomelo (a full-service restaurant), Luci’s at The Orchard and Splurge (a candy and ice cream shop), all at The Orchard, 7100 N. 12th St., Phoenix. They also own Luci’s Healthy Marketplace, 1590 E. Bethany Home Road, Phoenix, and Luci’s at the Grove, 7400 N. Vía Paseo Del Sur #102, Scottsdale.

 

 

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