SERVES 4 – 6

This beautiful appetizer was created at the former Ritz-Carlton Mauna Lani in Hawaii, where it was inspired by a local island kitchen and dressed up to create a "Ritzy" version of lomi-lomi salmon for the hotel's upscale clientele.

FOR THE SALMON:
2 tsp. finely chopped shallots
2 tsp. finely chopped chives
1⁄4 cup hazelnut oil
1 tsp. ogo, or minced seaweed
1 tsp. lemon juice
1 lb. smoked salmon
Salt and freshly ground black pepper

FOR THE TOMATO COMPOTE:
2 large tomatoes, skinned, seeded, and diced
1 tsp. olive oil
1⁄2 tsp. curry powder
1 tsp. fresh thyme leaves
1 tbsp. red wine vinegar
1 clove garlic, peeled and minced
Salt and freshly ground black pepper

FOR THE TARO CHIPS:
1 taro corm, peeled
Vegetable oil
Salt

1. For the salmon: Combine shallots, chives, hazelnut oil, seaweed, and lemon juice in a bowl. Flake salmon in, mixing carefully to avoid breaking it up. Season to taste with salt and pepper and set aside.

2. For the tomato compote: Combine tomatoes, olive oil, curry powder, thyme, vinegar, and garlic in a small bowl and mix well. Strain off excess liquid; season to taste with salt and pepper.

3. For the taro chips: Thinly slice taro and deep fry in very hot oil until crisp and lightly browned. Drain on paper towels.

4. Arrange taro chips and salmon mixture in alternate layers, dividing them evenly among four to six plates. Garnish with compote.