Fresh Salmon Tartare with Crispy Taro Chips
Favorite of Chai's Island Bistro, Ala Moana Center, Honolulu, Hawaii
| Fresh Salmon Tartare Ingredients: 4 Tbsp. fresh dill, chopped 2 cups sugar 1 cup salt 1/4 cup lemon zest 3 lbs. salmon filet, skinned, pin bones removed |
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Preparation:
In a mixing bowl, combine dill, sugar, salt adn lemon zest. Place salmon in a flat pan and coat bothe sides with sugar-salt mix.
Refrigerate ocernight, or at least four hour, to cure.
Thoroughly remoce all of the coated seasoning from the salmon and slice thin.
Presentation:
1 Tbsp. black tobiko caviar
lemon-dill cream sauce
fresh dill, chopped
taro chips
Divide the salmon into 10 equal portions, reserve 10 slices for garnish. Place a salmon portion in the center of each plate. Drizzle with lemon-dill cream sauce and top with crispy taro chip. For the garnish, roll the reserved salmon slice into a rose, press on top of the taro chip. Top off with black tobiko caviar and fresh dill. Drizzle scallion oil around edge of plate.
Lemon-Dill Cream Sauce:
1 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1/2 Tbsp. fresh dill chopped
salt and pepper, to taste
In a mixing bowl, combine sour cream, mustard, lemon juice and dill. Mix well. Season with salt and pepper to taste.
Crispy Taro Chips :
1 taro root, cleaned, peeled and sliced paper thin
pinch of salt
vegetable oil, enough to fill a wok a minimum of 1-inch deep
Heat oil to 300 degrees and deep fry chips until they turn golden or light brown. Sprinkle with salt.
Scallion Oil:
1 cup green onion, chopped (green part only)
1/4 cup vegetable oil
In a blender or food processor, combine green onions and oil. Puree until smooth and stain with a cheesecloth.
Serves 10 persons
Courtesy of Island Bistro's Chef Chai Chaowasaree, born in Thailand, owner of two restaurants in Hawaii. Singha and Chai's Island Bistro. Chai's Island Bistro is an elegant indoor-outdoor eatery in Aloha Tower Marketplace. Chef Chai has a cookbook "The Island Bistro Cookbook".
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