Details
Serves: 4 (serve in cocktail glasses)
Method
Method - Mayonnaise
- Combine ingredients and mix well. Store in a sealed container and put in the refrigerator for a few hours to allow flavours to infuse.
Method - Sorbet
- Puree tomatoes in a blender or food processor.
- Add the rest of the ingredients to the blender and blend until mixture is smooth.
- Strain through a fine mesh sieve, before putting into an ice-cream machine.
- Freeze according to machine instructions. Store in the freezer until ready to use.
To Serve
- Using a fork, flake the salmon into chunky pieces.
- In a bowl, gently combine the lemon mayonnaise with the flaked steamed salmon.
- Equally portion the shredded lettuce and egg between four cocktail glasses.
- Add the dressed salmon and top with a scoop of tomato sorbet.
- Garnish with 6 capers each & a lemon wedge.
Chefs Notes:
Sorbet - This dish works well with or without the sorbet. If you don't have an ice-cream machine the sorbet mixture can be poured into a shallow tray & frozen. Before it is completely frozen solid, use a fork to scrape the mixture to produce what the Italians call "granite" or a very course form of the churned sorbet. The flavour profile remains the same however the texture is course & will not ball like sorbet, but can be sprinkled on top of the cocktail.
About the Chef
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from antibiotics and chemicals. Compared to other salmon, New Zealand King Salmon has a distinct texture, is firm to work with, yet has a soft delicate ‘melt in the mouth’ texture when consumed. New Zealand King Salmon has a place at every meal occasion from appetizers to mains guaranteeing exceptional flavour and quality.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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