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




  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.