Smoked Salmon with Meyer Lemon Cardamon Cinnamon Marmalade Bites with Shallots Sauce

Smoked Salmon with Meyer Lemon Cardamon Cinnamon Marmalade Bites with Shallots Sauce
1 sheet frozen puff pastry, thawed sauce:
1/4 cup olive oil
2 shallots
2 tbsp Akaka’s Meyer Lemon Cardamon Cinnamon Marmalade
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
1 cup fresh arugula or baby spinach, coarsely chopped
4-1/2 ounces smoked salmon or lox, thinly sliced
1/2 cup shaved Asiago cheese

1-Preheat oven to 200c°. Unfold puff pastry; cut into 25 squares. Transfer to
greased baking sheets. Bake 11-13 minutes or until golden brown.

2-Meanwhile, grate 1 shallot and finely chop the other. In a small bowl,
combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually
add oil in a steady stream.

3-Spoon a small amount of sauce onto each pastry; layer with a spoon of
Marmalade arugula and salmon. Drizzle with remaining sauce and sprinkle
with cheese.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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