17 Jun Smoked Alaskan wild salmon with charcoal-roasted sweet potato
Smoked Alaskan wild salmon with charcoal-roasted sweet potato
Ingredients
For the dish
- 200 g smoked Alaskan wild salmon
- 600 g sweet potato
- 40 g sour cream
- 120 g rocoto sauce
- 1 lime
- Salt to taste
- 30 ml sunflower oil
For the rocoto sauce
- 80 g drained preserved rocoto
- 120 g sour cream or mayonnaise
- 20 ml lime juice
- 30 ml sunflower oil
- 2 g salt adjustable to taste
- 0.5 g white pepper
Instructions
- Wash the sweet potato well and roast it whole over charcoal, in a Josper oven, or in a very hot oven until completely tender and the skin is slightly charred.
- Let it cool slightly, peel, and cut into even portions. Lightly season with salt, a few drops of lime juice, and a drizzle of oil.
- Slice the smoked Alaskan wild salmon into portions suitable for cocktail presentation.
- Assemble by placing a base of roasted sweet potato, top with smoked Alaskan wild salmon, and finish with a dot of rocoto sauce.
Rocoto sauce
- Drain the preserved rocoto and remove some seeds if a milder heat is desired.
- Blend the rocoto with sour cream or mayonnaise, lime juice, salt, white pepper, and a little oil until smooth and creamy.
- Adjust salt, acidity, and spiciness.
Finishing
- Serve cold or slightly tempered. Finish with chopped fresh coriander, lime zest, and a touch of sour cream.
Notes
Recipe courtesy of chef Emilio Ortega.
Sorry, the comment form is closed at this time.