三文魚沙拉千層塔 Seasonal Salmon Salad Sandwich


一道美味精致而讓人眼前一亮的前菜，絕對會是你的私人宴會桌上，必不可少之物。今天介紹的這道三文魚開胃菜，口感豐盈而不油膩，搭配新鮮、優質的時令水果，健康和美味更是一舉兩得。

There's something effortlessly elegant about opening a dinner party with a delicious salmon salad sandwich-thin-sliced salmon belly is infinitely versatile, and fresh seasonings are showed off to great effect in a salmon appetizer.

 

材料 Ingredients

  • 三文魚腩 Salmon Belly.......................................1lb

  • 日式海草 Japanese Seaweed...........................20g

  • 牛油果 Avocado................................................ 3 pc (個)

  • 芒果 Mangoes.................................................... 2 pcs (個)

醬料 Sauce

  • 橄欖油 Olive Oil.................................................. 1/2 cup

  • 紅酒醋Red Wine Vinegar.................................... 3.5 tablespoon

  • 檸檬醬Lemon chutney......................................... 適量

  • 糖 Sugar.............................................................. 2 tablespoon

  • 鹽 Salt................................................................. 1/2 tablespoon

  • 芥末醬 Mustard................................................... 2 tablespoon

  • 蒜茸 Garlic Mush................................................. 1/2 soup spoon

 

做法 Procedures

先將材料切成小粒狀，將牛油果肉平整地鋪滿于四方鐵模底層，再將三文魚腩、日本海草及芒果肉依次疊放，並將四分之一的士多啤梨至頂，以垂直向上方向抽出鐵模後，方可上碟。調教配醬，取半量杯的橄榄油，添加半湯匙蒜茸，及兩餐匙糖和半餐匙鹽，順時針攪拌後淋于碟上；緩慢加入3.5餐匙的紅酒醋，和兩餐匙芥末醬及適量檸檬醬，菜品即完成。

Cut off avocado, mango and salmon belly into small pieces. Place avocado, salmon, seaweed, and mango pieces into a small square-shaped baking mold from bottom to top. Top with a small strawberry piece. For dressing, add half cup of olive oil into half soupspoon of garlic mush, with two tablespoon of sugar and half tablespoon of salt. Stir the dressing in clockwise direction before pouring on plate. At the end, add 3.5 tablespoon of red wine vinegar, two tablespoon of mustard, and lemon chutney as needed.

 

貼士.Tips

選用新鮮優質的三文魚腩，能使這道前菜口感更完美。

Be sure to use the best quality salmon belly you can find.

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