SOUTH PACIFIC 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. Melanie Acevedo
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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.

Smoked Salmon with Taro Chips Smoked Salmon with Taro Chips
Dress this easy salmon salad appetizer up or down with either elegant plating or simply spilling into a beautiful bowl with a plate of crisp taro chips.
Yield: serves 4-6

For the Smoked Salmon Salad and Taro Chips

  • 2 tsp. finely chopped shallots
  • 2 tsp. finely chopped chives
  • 14 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
  • 12 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

Instructions

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

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