Recipe courtesy of Tregaye Fraser
Fish Tail Corn Cream Salad
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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 583 mg
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 583 mg
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.
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