Ingredients
- 12 ounces smoked salmon
Mousse:
- 1 bunch chives, sliced in half
- 1/2 cup cream cheese
Ceviche:
- 1/2 cup jicama, cut in a fine brunoise
- 1 cup corn
- 2 red peppers, cut in a fine brunoise
- 1 red onion, cut in a fine brunoise
- Juice of 1 lemon, 1 orange, 1 lime
- 3 Idaho potatoes
- 2 tablespoons olive oil
Coulis:
- 1 roasted red pepper
- 1 tablespoon olive oil
- Dill, for garnish
Directions
Slice smoked salmon, lay it in parchment paper. Make a mousse with cream cheese and chives: blend in a food processor 1/2 cup cream cheese and 2 ounces chives until well blended, then refrigerate. Slice potatoes, with skin on, horizontally and toss in olive oil, grill until cooled, reserve on plate and let cool at room temperature. Mix ceviche ingredients and let rest for ten minutes. Put one roasted red pepper cleaned in blender with olive oil, and puree for one minute. Assemble on the bottom of the plate. Put one tablespoon chive mousse, 2 pieces of potato, cooled on top and then place a slice of smoked salmon on top, repeat one more time, then top with salmon rosette. Garnish the plate with a spoonful of ceviche, red pepper coulis and dill.
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