Smoked Salmon with Taro Chips

  • Serves

    serves 4-6


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.


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


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.

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