2 oz salmon belly, chopped
1 tbsp Extra Virgin Olive Oil
1 tsp lemon Juice
Kosher salt and pepper to taste
Salmon Directions:
Toss ingredients together. Taste and adjust seasoning accordingly.
Avocado Ingredients:
½ Haas avocado
½ tsp minced Shallot
2 tsp lime juice
1/8 cup chopped cilantro leaves
Salt and Pepper to taste
Avocado Directions:
Cut avocado in half and remove the seed.
Make cuts in the avocado lengthwise and horizontally. Remove avocado with a spoon and place in a small mixing bowl.
Add remaining ingredients and set aside, adjusting seasoning as needed.
“Puffed” Couscous Directions:
Cook couscous according to package directions. Cool.
Heat olive oil in a sauce pan until it starts smoking. CAREFULLY add couscous and fry.
Cook until pasta is golden brown.
Remove from oil and season with kosher salt.
Plating instructions:
Layer the avocado mixture, then the puffed couscous, then the salmon belly.
Garnish with microgreens and serve with house made crackers.
Author: Chef Rodney Herwerth
Restaurant: The Inverness Hotel and Conference Center
Source: http://www.destinationhotels.com/blogs/salmon-tartar