Amuse Bouche:
Smoked Salmon Timbale
with Spicy Blue Crab and Shoot Salad
DESCRIPTION |
An Amuse Bouche of smoked salmon timbale
with spicy blue crab and shoot salad.
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RECIPE TYPE |
SEASON |
Appetizer |
Spring / Summer |
|
INGREDIENTS |
Yield: 4
4 slices of smoked salmon
8 oz of canned lump crabmeat
1 shallot finely diced
1 pinch hot chili powder
2 tbsp mayonnaise
1 tsp coriander, fresh chopped
2 oz assorted seedlings (available at fine
grocery stores)
|
METHOD |
- Combine
crabmeat with shallot, chili, mayo and
coriander.
- Split into 4
mounds and wrap each in the slice of
smoked salmon.
- Top each piece
with a generous stack of seedlings.
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