Seared Yukon Gold potatoe, smoked salmon, miso aioli, shishito vinaigrette, and a ramp & cucumber relish all on top of a wonton tostada, garnished with trout roe.
by Chef Scott Cannon
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Potatoes USA and FOH.
Seared Potato & Smoked Salmon
INGREDIENTS
- 1 ea. Yukon Gold potato
- 1 ea. Salmon fillet or belly, cubed
METHOD
- Slice the potato thin lengthwise, blanch, and sear.
- Cube salmon.
Miso Aioli
INGREDIENTS
- 1 ea. Egg yolk
- ½ cup Canola 0il
- 1tsp. Water
- 2 tbsp. White miso
METHOD
- Mix together the egg yolk, canola oil, and water to make the aioli.
- Fold in the miso.
Shishito Vinaigrette
INGREDIENTS
- 2 ea. Garlic cloves
- ½ ea. Shallot
- 6 ea. Shishito peppers, charred
- 1 cup Canola oil
- 1/3 cup Rice wine vinegar
METHOD
- Blend ingredients and slowly incorporate the oil to emulsify.
Ramp and Cucumber Relish
INGREDIENTS
- 1/2 cup Ramps, sauteed
- 1/2 cup Cucumber, diced small/bruinoise
- 1 tbsp. Rice wine vinegar
METHOD
- Chop ramps and toss with cucumber and vinegar.
Place all ingredients on wonton tostada. Garnish with trout roe.
