4 December 2011

SALMON IN LETTUCE CUPS

HOT SMOKED SALMON SALAD WITH HINTS OF ASIA * 4 shallots finely sliced * 2 tbsps Village Press olive oil * 1 Lebanese cucumber * 250g wood roasted smoked salmon * 8 fresh washed cos lettuce leaves * 4 tbsps Regal salmon caviar * 2 limes, cut into wedges * A few Vietnamese mint leaves Dressing: 5cm piece peeled ginger, Stalk of lemongrass, 6 peppercorns, 1 small fresh chilli, 1 tbsp Asian fish sauce, 1 tbsp rice wine vinegar, Pinch of caster sugar (or palm sugar), 1 lime, zest and juice, 2 tbsps Village Press olive oil,

To make the dressing pound the ginger, lemongrass, peppercorns and chilli together with a mortar and pestle until smashed and soft. Place this mixture in a jar, and add the fish sauce, vinegar, sugar, lime juice and zest, and oil and mix well. (You can make this in the food processor) Peel the skins from the shallots and slice finely. Heat the oil in a small pan and fry gently until crisp and golden. Drain on a paper towel. Peel the cucumber and cut into thin sticks. Break the salmon into bite-sized chunks. To serve, place the cos leaves on a large platter. Divide the salmon and cucumber evenly and nestle onto the leaves. Drizzle a little of the prepared dressing over each serving and top with shallots and a teaspoonful of the salmon caviar. Garnish with lime wedges and mint leaves and serve. Serves 8 as an entrée and can be scaled up for a party.
Wine match; pinot gris