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Fresh Salmon Tartar with Crispy taro Chips and Lemon Dill Cream Sauce |
 10 Serving
Ingredients:
- 1 Filet of Salmon about 3 lbs. Skinned and remove the pin bones
- 3 tablespoon of fresh dill, chopped
- 6 tablespoon of sugar
- 3 tablespoons of salt
- 2 tablespoon of lemon zest, grated
- 4 tablespoon of sour cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1 root of Taro, clean and peel the skin off
- Pinch of salt and pepper to taste
Preparation:
~Combine 2.5 tablespoons chopped dill, sugar, salt, and lemon zest in a mixing bowl, set aside.
~In a flat pan coat salmon with the seasoning evenly on both sides to cure the fish, let sit over night or at least 4 hours.
~Make sure thoroughly remove coated seasoning from salmon, and then slice the salmon, set aside.
~ In a mixing bowl prepare the lemon dill sauce by combining sour
cream, Dijon mustard, lemon juices, 1/2 tablespoon chopped dill, mix
well and season with salt and pepper to taste, set aside.
~Slice the taro
~Slice the whole taro to a paper thin and deep fry in a hot oil about
300 degree until the taro turn to a light brown or to a golden crisp.
Set aside
~To plate the dish, put a few slices of salmon in the center of the
plate, then drizzle with lemon dill cream sauce and top with a piece of
crispy taro chip. Replete the procedure one more time.
~ On the top piece of the plate, roll the salmon like a rose shape and
press on top of the Taro, garnish with Black Tobiko Caviar and fresh
dill. And drizzle around the plate with scallion oil.
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Recipes 
