Recipe courtesy of Tregaye Fraser
Fish Tail Corn Cream Salad
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Cut the kernels off of the corn cobs and put in a blender with the garlic, onion powder, pepper and salt. Process until smooth. Strain into a saucepan and warm for 10 minutes.

To plate, spread some corn cream on a plate. Top with a slice of lox folded into a fish shape and set on plate. Add shaved radish, overlapping to look like fish scales. Use some dill as the tail and capers for the eye. Garnish with more capers and finish with lemon zest. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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