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WILD SALMON ON POTATO SORREL EGG SALAD,CHIVE LEMON CAVIAR DRESSING
Serves Four
Salmon
(Recipe Follows)
1 – 12 ounce or 2 -
6 ounce Idaho potatoes, peeled and cut in small dice, cooked in boiling
salted water 3-5 minutes until tender but not falling apart, drained and
placed in a small bowl, covered with ½ cup dry white wine, let sit until
cool and drain before using
3 large hard boiled
eggs (covered with water and 1T vinegar, brought up to a boil and
lightly boiled for 8-9 minutes, drained and cooled under cold running
water, peeled and diced small)
1 dill pickle, 2
oz, need about ¼ cup diced
2T drained capers
¼ cup medium pack
sorrel leaves, about ¾ ounce, cut in chiffonade
Lemon Chive Caviar
Dressing (Recipe Follows)
Kosher salt and
fresh ground black pepper to taste
Method:
In a bowl, mix pickles, capers, sorrel, eggs,
drained potatoes with enough dressing to moisten. Season as needed with
salt and pepper. Divide between four plates (can use 3 ½ inch ring to
form on plate). Top each salad with one fillet of cooked salmon. Place
dressing over and around salmon and garnish each plate with caviar over
and around salmon.
Chive Lemon Caviar
Dressing
1 egg yolk (room
temperature from pasteurized egg)
1 ½ T
lemon juice
3T dry
vermouth
1T wine
vinegar
½ t salt
1 t dry
mustard
1 cup regular olive
oil
2T water
2T chopped chives
¼ t fresh ground
black pepper
¼ cup salmon caviar
Method:
Put egg yolk, mustard, and lemon juice in food processor with steel
blade. Turn on and add ½ cup of olive oil in steady stream, add
vermouth, salt and pepper and add other ½ cup of oil, add water and
vinegar. Should be made the day before and refrigerated. Right before
serving, stir in chives. Caviar should be used as a garnish and not
stirred in dressing.
Salmon
1 ½ lbs center cut
salmon fillets
Salt and fresh
ground black pepper to taste
2T olive oil
Method:
Slice salmon fillets into 1-inch strips widthwise (should have 8 strips
all together). For each roulade, lay 2 strips on their side
intertwining like a yin yang symbol and roll into a pinwheel. Secure
with 4-5-inch wooden skewers put though the middle. Place a large sauté
pan over medium-high heat. Season salmon roulades with salt and pepper
on each side. Place fat in pan and when hot, cook salmon fillets for
approximately 2-3 minutes per side until medium. Remove from pan.
Place on top of salad. |
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View
Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
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