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Tea Spiced
Smoked Salmon Mousse
Crispy Salmon
Duo Maki Roll with Lemon-Wasabi Vinaigrette
Smoked Salmon Mousse with Toast Points for Julia
Rice Paper Wrapped Scallops and Smoked Salmon with
Caviar Crème Fraiche
Emeril’s Salmon Mousse-Crusted Red Snapper with Warm Citrus Slaw
WINE
NOTES
Domaine Schlumberger
Gewurztraminer: known also as ‘gewurtz’ the name means ‘spicy grape
from traminer’ a village in northern Italy. This is great for dishes with
richness because the wine is high in alcohol while low in acidity. The
wine has aromas of lychee and flowers, and the flavors continue with
grapefruit, citrus and minerals. A great foil for mousses and smoked
dishes.
Bodegas Muga Rioja
Blanco: Rioja does not just produce red wines, but superb whites from
the viura grape which can withstand fermentation and aging in oak. The
wine has a light mouth feel and good acid- a great way to ‘cut’ through
rich dishes and provide contrast. Heavy with stone fruits, especially
apricots, this is also a true bargain |
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Crispy
Salmon Duo Maki Roll with Lemon-Wasabi Vinaigrette
Serves 4
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1 eight-ounce, center cut
salmon fillet, skinned and cut into long ½- x ½- inch “logs”
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2 cups Tea Spiced Smoked
Salmon Mousse
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1 bag yaki-nori
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2 cups rice flour
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1-tablespoon togarashi
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1 bottle club soda
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1-tablespoon wasabi powder
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Juice of 2 lemons
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¼ cup grapeseed oil
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Kosher salt
Fill a fryer or medium stockpot
one-third of the way up with canola oil and heat to 375 degrees. Place a
sheet of nori, shiny side up, on a sushi mat and spread a quarter inch
thick layer of the Tea Spiced Smoked Salmon Mousse on the bottom half. Lay
a salmon log on the mousse at the bottom of the nori and roll. Repeat with
remaining nori, mousse, and salmon. Meanwhile, in a large bowl, mix the
rice flour with the club soda and togarashi until a pancake batter
consistency is achieved. Dip the maki roll in the batter and fry until
GB&D (golden brown and delicious). Season with salt and slice.
Meanwhile, in a small bowl, whisk together the wasabi powder and lemon
juice. Slowly drizzle in the grapeseed oil while whisking to emulsify.
Season with kosher salt and freshly ground black pepper. To serve,
zig-zag wasabi vinaigrette on a platter and place sushi pieces on top.
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