Smoked Salmon with Taro Chips

Name: Smoked Salmon with Taro Chips
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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; 1 taro corm, peeled; Vegetable oil, for frying; Kosher salt and freshly ground black pepper, to taste; 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; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

MELANIE ACEVEDO

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.

Ingredients

For the Smoked Salmon Salad and Taro Chips

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
1 taro corm, peeled
Vegetable oil, for frying
Kosher salt and freshly ground black pepper, to taste

For the Tomato Relish

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
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

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

Step 2

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

Step 3

For the tomato relish: 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.

Step 4

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

For the salmon: Combine shallots, chives, hazelnut oil, seaweed, and lemon juice in a bowl. Flake salmon in, folding carefully to avoid breaking it up. Season to taste with salt and pepper and set aside.
For the taro chips: Thinly slice taro and deep fry in very hot oil until crisp and lightly browned. Drain on paper towels; season with salt.
For the tomato relish: 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.
Arrange taro chips and salmon mixture in alternate layers, dividing them evenly among four to six plates. Garnish with relish.