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Smoked Salmon




Source of Recipe


Mai


List of Ingredients




1 pound smoked salmon
1/2 cup large capers, chopped fine
2 small onions, chopped fine
4 limes
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
6 to 8 sprigs parsley, stemmed and chopped fine

Sauce
1 cup heavy (whipping) cream
Salt to taste
Juice of 2 limes
1/4 cup large capers, chopped
2 sprigs parsley, stemmed and chopped fine
1-1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

1 head radicchio, julienned
Salt and freshly ground pepper
1 apple
Juice of 1 lemon plus 1 tablespoon water
Twelve 6-inch endive leaves, blunt ends trimmed neatly
1/4 cup large capers, chopped
1/4 cup extra-virgin olive oil



Recipe



Cut the salmon into very fine dice. Put in a non-aluminum bowl. Fold in the capers and onions. Squeeze the juice from the limes over the mixture and fold together. Season to taste with salt and pepper and add the olive oil and parsley. Mix again.

To prepare the sauce: Combine the cream, salt, lime juice, capers, parsley, and olive oil. Season to taste. Set aside.

To assemble and serve: Toss the radicchio julienne with a little salt and pepper. Quarter and core the apple. Slice into very thin wedges, leaving the skin on. Put the lemon juice and water in a small bowl and add the apple pieces; toss.

Place a mound of radicchio in the center of each chilled serving plate. Place three endive leaves on each plate, blunt ends to the center resting on the radicchio. Spoon salmon tartare into each leaf. Fan apple slices between the endive leaves. Drizzle with the cream sauce. Garnish the plates with chopped capers and drizzle with a little olive oil