| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Michael’s p, Fish & seaf |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mesclun salad greens |
| 1 |
|
Lemon, Juice of |
| 1/4 |
c |
Mustard shallot vinaigrette, see recipe |
| 1/2 |
lb |
Thinly sliced smoked salmon |
| 2 |
|
Smoked trout fillets, skinned and boned |
| 2 |
oz |
Tiny nonpareil capers, drained |
| 1 |
sm |
Red onion, finely diced |
| 4 |
tb |
Chili flavored olive oil |
| 8 |
oz |
Sour cream |
| 4 |
oz |
Salmon caviar |
| 4 |
ts |
Chopped fresh chives |
|
|
Country-style pumpernickel bread |
INSTRUCTIONS
Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97
Toss the mesclun, or your choice of salad greens in a bowl with the juice
of one lemon, plus the vinaigrette. Divide equally onto plates, mounding
the greens in the center. Divide the salmon and trou t fillets evenly among
the plates, arranging them around the greens. Sprinkle the capers and onion
around the fish. Drizzle one teaspoon of chili oil over the fish on each
plate.
Artfully arrange a dollop of sour cream on each plate and top the sour
cream with caviar.
Dust the plate with some chopped fresh chives and serve with country-style
pumpernickel bread.
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
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