Elegantly refined for the spring holidays ahead.
The Menu Shoppe has it covered…
artistic small plates + handsome presentations.
1/2 avocado (pitted, peeled and sliced or chopped)
1/4 cucumber (halved, seeded and cut into spears)
1/2 cup of cherry tomatoes
1/2 frisee ( escarole or other leafy preference )
2 tbsps fresh lemon juice
2 tbsps olive oil
non-stick cooking spray
Lightly coat shallow baking pan with cooking spray. Sprinkle salmon with salt and pepper. Bake 10 to 12 minutes or until fish flakes when tested with fork. Remove from oven, cool in pan 10 minutes. Remove skin from salmon. Break salmon in large chunks–transfer salmon to plate. Chill 30 minutes.
In martini glasses or small bowls arrange salmon, avocado, cucumber, tomatoes, and frisee.
Combine lemon juice and olive oil–drizzle over salmon mixture. Season to taste with pepper. Cover–chill until serving time.
…and a matching sip…
Silver Salmon Martini
1/2-ounce pineapple juice
1/2-ounce white grape juice
1/2-ounce pink lemonade
1 teaspoon sugar
1/2-teaspoon caviar or salmon roe
Place sugar in a small saucer. Dip the rim of the glass in water and press rim into the sugar to coat.
Mix all ingredients–except caviar or salmon egg roe–in a shaker. Place the caviar on the bottom of the glass and pour the drink over the roe.
…and fabulous presentation…
Lobster Caesar Salad
2 romaine lettuce hearts
1 cup frisee ( tender leaves )
1/2 lb celery root (peeled and cut into thin julienne)
2 garlic cloves (minced garlic cloves 2 teaspoons)
3 anchovy fillets (rinsed and minced about 1 teaspoon)
3 tbsps fresh lemon juice
1 large egg yolk
5 tbsps extra virgin olive oil
2 tbsps parmesan ( freshly grated )
salt, pepper to taste
for the croutons
3 large garlic cloves, crushed
1 cup crust ( bread cubes 1/4 square )
1 tbsp parsley (finely minced)
1/2 tsp lemon zest ( freshly grated )
1/4 cup parmesan ( freshly shaved )
salmon caviar (rinsed to plump and remove excess salt)
1 sprig chervil
For the Caesar dressing:
Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
For the garlic croutons:
Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn’t burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
Carefully remove lobster meat from shell, reserving heads and tail to trim plate. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces. Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Trim with salmon caviar, and chervil. Bon appetit!
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