Serves 4
8 ounces fresh wild salmon, cut in small dice (see Notes)
2 tablespoons chives, chopped fine
1 tablespoon hot chile oil
2 ounces candied yuzu lemon rind, diced fine (see Notes)
1 teaspoon sea salt
Freshly cracked pepper
8 ounces assorted wild mushrooms
2 tablespoons shallot, chopped fine
2 tablespoons parsley, chopped fine
Olive oil
2 tablespoons sake
8 ounces smoked salmon, cut in small dice
4 slices brioche, 2 inches wide by 1/2-inch thick, toasted
For garnish:
Balsamic vinegar glaze (see Notes)
A few leaves mache lettuce (or another baby lettuce)
In a bowl, mix the fresh salmon, chives, chile oil, yuzu rind, salt and fresh cracked pepper to taste.
Saute the mushrooms with the shallots and parsley in a little olive oil. Deglaze the pan with sake, stirring to dissolve any brown bits from the bottom of the pan. Cook till slightly dry.
Carefully place a small scoop of the smoked salmon on top of each slice of brioche toast. Add some of the mushrooms on top of the smoked salmon. Next add the fresh salmon on top of the mushrooms. Drizzle some balsamic glaze around the plate. Sprinkle a little mache on top of each parfait.
Notes: The fresh salmon in this recipe is eaten raw, so purchase sushi-quality fish. Look for candied yuzu lemon rind in Japanese markets. Alternately, substitute another type of candied citrus rind or freshly grated lemon zest. To make balsamic vinegar glaze, reduce 1/2 cup balsamic vinegar in a small skillet over medium-high heat until syrupy.
© HWS, 2004