Eric Adjepong’s Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Eric Adjepong

Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root

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  • Level: Intermediate
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings



Special equipment:
a deep-fryer
  1. Preheat a deep-fryer to 375 degrees F.
  2. Put the sesame seeds in a frying pan and toast them over low heat until 2 to 3 seeds pop, then remove the pan from the heat and add to a food processor. Add the rice vinegar, brown sugar and sesame oil. Drizzle in some water (about 2 tablespoons) with the motor running until it reaches the desired dressing consistency. Season to taste.
  3. Fry the lotus root slices in the fryer in batches, until golden brown, flipping as needed to evenly cook, about 2 minutes. Remove to paper towel lined sheet trays and sprinkle with salt.
  4. Sprinkle the tomatoes with salt on a sheet tray and set aside for about 5 minutes. Add a couple tablespoons of the sesame dressing, then toss to combine.
  5. Pour the tomatoes into a serving dish and add the fried lotus root, avocado and dollops of salmon roe.