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| Agave House-Smoked Tartare |
| Serves 8 |
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| Ingredients for Smoked Salmon Tartare |
1 lb Smoked Salmon
1 lb Raw Salmon (freshest available),
finely minced
2 tbsp chopped Dill
1 shot Agave wine
1/2 tbsp Coleman’s Dry Mustard
1/2 tbsp Horseradish, freshly grated
2 Limes, juiced
1/2 tbsp Olive Oil
Salt and White Pepper, to taste
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| Ingredients for Tequila Crème Fraîche |
4 cups Crème Fraîche
2 shots Tequila, top shelf
1 Lemon, juiced
Salt and White Pepper, to taste
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| Ingredients for Garnish |
1 Grissini
1 tsp American Caviar
Lemon Olive Oil
Micro Fennel
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| Method for Tartare |
| In a large mixing bowl, mix 1 lb smoked salmon
with 1 lb fresh raw salmon, both of which have
been minced fine. Add chopped dill, grated
horseradish and dry mustard, mix evenly. Add
your top shelf Agave wine; mix. Add your lime
juice and olive oil; mix. Taste mixture for seasoning.
Adjust seasoning with salt and white pepper, if
necessary. |
| Method for Crème Fraîche |
| In a medium mixing bowl, combine crème fraîche,
Tequila and lemon juice; mix. Season with salt
and white pepper to taste. |
| Method for Agave-House Salmon Smoked Tartare |
| On a large white plate, place a square mold in
the center with a point at 12:00 position. Place
4 oz of tartare mix in the mold; remove mold.
Place 1/2 T Tequila crème fraîche in the center of
the tartare. Place a pinch of micro fennel in the
crème fraîche. Place 1/2 T American caviar on
crème fraîche. Drizzle lemon olive oil around the
tartare. Finish presentation by laying 1 grissini
crouton across top corner of the tartare. |
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