Sashimi Salmon Rosette

Cena

Something for dinner :)

Sashimi Salmon Rosette


---- Complete mise en place

------ Salmon filet
------ Hard boiled egg
------ Beefsteak tomato
------ Cucumber
------ Romaine lettuce
------ Yellow sweet pepper

---- Tools

--- Sashimi knife
--- Chef's knife

To make:
1. Make sashimi cuts of the salmon using sashimi knife. Cuts should be no thicker than 1/8 in. Roll together sashimi salmon cuts into desired shape of a rosette. Center rosette on plate.

2. Cut hard boiled egg into quarters and arrange in cardinal directions.

3. 4 slices beefsteak tomato cut less than 1/4 in thick. Arrange in space between hard boiled eggs.

4. 4 slices cut 1/16 in. biased cut of cucumber. Top tomato with slices of cucumber.

5. 2 leafs of romaine lettuce. Cut tips and heart of lettuce, then cut lengthwise. After lengthwise cut do a wide julienne of romaine. Top cucumber with julienne lettuce.

6. 1/4 in. dice of sweet yellow pepper. Top the julienne romaine with diced sweet yellow peppers.

Now just add your favorite dressing to the 4 tapas salads and the dish is ready to be enjoyed.

Have fun y buen día a todos!