Do you like Salmon??? If so, then this is an appetizer you will like.
It’s been awhile but… Today’s post isn’t really so much about a recipe as as all of the prepared foods are already found on the blog. Instead, it’s more of about a presentation that’s super easy to do is fun and fill of flavor. How can you miss with this?
I wish I could take credit for this recipe but I can’t. It came about one Saturday afternoon while Baby Lady and I were watching Hubert Keller, Secrets of a Chef, Gravlax In Three Easy Steps. This episode was about salmon: Classic Salmon; Salmon Tartare; and Salmon Stacks. Now, we like Hubert Keller. I especially like his classical training, his technique and his approach to food in general. In this episode I was especially looking forward to his spin on gravlax and the salmon tartare. This episode, however, didn’t seem to hit on all cylinders and both recipes seemed “off.” Nonetheless, I liked his innovative approach of including gravlax and salmon in a tartare. So, we decided to take his idea without his recipe for the gravlax and avocado and use ours instead. The result was stellar and this is what we did.
- 6 oz. gravlax (recipe found here), diced
- 6 oz. sushimi grade Chinook Salmon (King Salmon), diced
- 1 egg, boiled and diced (whites only)
- 4 Tbsp shallots, minced
- avocado cream (recipe found here)
- 1 Tbsp pepitas
- 1 Tbsp oil
Ring Mold or 8 oz Tomato Paste can
Oil a parchment paper and the ring molds
Add minced gravlax to form the base of the tower.
Gently pack down
Add minced shallots
Next layer in the diced egg whites
Now, add the diced salmon
Finish with the avocado cream.
It helps to apply the cream with an offset spatula as you will need to smooth the top.
Using the offset spatula, place the ring mold on a plate.
Because you oiled the ring mold, the tower will slide out very easily. See???
Sprinkle with pepitas, serve and enjoy. We did. 🙂