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| Persephone Oak Smoked Salmon Cake, Heirloom Tomato Vinaigrette, Fennel Salad |
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Persephone Oak Smoked Salmon Cake, Heirloom Tomato Vinaigrette, Fennel Salad
Download Recipe
Yield: 10 servings |
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Ingredients
Salmon (cleaned, no blood line)
Shallots (minced)
Garlic Cloves (micro plained)
Red Bell Peppers (roasted and
peeled, diced)
Eggs
Salt & Pepper |
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Amount
20 oz.
5 each
2 each
3 each
4 each |
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| For the Heirloom Tomato Vinaigrette |
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Ingredients
Heirloom Tomatoes (peeled,
small dice)
Olive Oil
Shallots (minced)
Garlic Cloves (micro plained)
Fleur de Sel
Red Wine Vinegar
Chives (small sliced)
Oregano (fresh, minced)
Thyme (fresh, minced) |
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Amount
5 each
½ cup
4 each
1 each
1 tbsp.
1 tbsp.
5 each
1 tbsp.
1 tbsp. |
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| For the Roasted Fennel Salad |
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Ingredients
Fennel Bulbs (quartered)
Olive Oil
Oil, Salt & Pepper |
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Amount
5 each |
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| 1. |
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Smoke the salmon. |
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| 2. |
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Peel the tomatoes and seed them. Dice small and place in a small mixing bowl with the olive oil. |
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| 3. |
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Add all other ingredients and season to taste. |
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| 4. |
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Clean and shred fennel on a mandolin. |
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| 5. |
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Season the fennel shavings with salt, pepper and olive oil. Toss in a small bowl and reserve until serving. |
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