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If you can't find what you're looking for, contact us at
info@kissthecookonline.com or 519-850-5477 or come in to the store for
a browse.
551 Richmond Street
London Ontario
Store Hours
Mon., Tues., Wed, Fri., Sat..: 10:00 AM - 5:30 PM
Thu.: 10:00 AM - 6:30 PM
Sun.: 12:00 PM - 5:00 PM
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 | Chris Squire Culinary teacher at Sir George Ross Secondary School, and Resident Chef at Kiss the Cook. Formerly, owner and chef, Auberge du Petit Prince, London
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Cured Salmon Tartar
Chef:
Chris Squire
Ingredients:
12 oz. smoked or cured salmon 2 tsp. minced shallots 4 tsp. minced chives 2 tsp. olive oil 4 hard cooked large eggs 4 tbsp. minced red onion 2 tbsp. drained capers 4 tsp. creme fraiche 1/2 lemon 4 chervil sprigs Toasted and sliced baguette
Instructions:
1) Mince the salmon and stir in the shallots, 2 tsp. chives and the olive oil 2) Separate the white and yokes of the eggs. Push each separately through a grater. 3) Put a 4" ring mold in centre of plate and place a quarter of the salmon in the ring. Spread the tartar into a thin layer. Repeat with the other plates. 4) Sprinkle the egg yolk in a 2" wide band around the salmon. Sprinkle the onion over the yolk and then the whites. Finish with the capers and the remaining chives. 5) Drizzle with the creme fraiche than squeeze a little lemon juice over. finally garnish with the chervil. 6) Serve with toasted baguette.
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