Recipe courtesy of Katy Sparks

Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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1 pound cleaned salmon fillet

3 tablespoons extra virgin olive oil

Salt and pepper


1 cucumber peeled, seeded, and finely diced

1 tablespoon finely minced lemon grass (from root end)

1 tablespoon finely minced ginger

2 tablespoons finely minced shallots

1/4 cup rice wine vinegar

3 tablespoons extra virgin olive oil

Salt and pepper

3 ounces salmon caviar

3 tablespoons chips minced chives

1 lotus root, thinly sliced

2 cups pure vegetable oil

Baby greens


  1. Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
  2. In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
  3. Heat a pot of oil. Fry lotus chips.
  4. Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.