COPY-Tuna Poke, Creamy Burrata and Smoked Salmon Dip

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Tuna Poke


INGREDIENTS
2oz (weight) ahi tuna, ½”inch x ½” inch
2oz (weight) Old Bay Shrimp, ½”inch x ½” inch
1 tbsp green onions, fine sliced 
1 tbsp cilantro
½ tbsp seeded jalapeno, ¼”inch x ¼”
2 tbsp Agave Ponzu 
6 Wonton Chips 

½ avocado, diced ½ inch x ½ inch 

1 tsp mixed white and black sesame seeds
½ lime

Agave Ponzu
1 cup kikkoman soy sauce 
1 cup agave syrup 
¼ cup fresh lemon juice 
1 tbsp honey
1 tbsp crystals hot sauce 


1.    Portion tuna and Old Bay Shrimp, label and date each plastic cup
2.    Combine tuna, shrimp, green onions, cilantro and jalapeno in a mixing bowl 
3.    Dress with Agave Ponzu and stir until well mixed
4.    Add avocado and mix once
*Do not mush avocado
5.    Using a chilled small salad bowl, plate 6 Wonton Chips in a circle and mound poke mixture in center
6.    Garnish with sesame seeds and lime
Agave Ponzu
1.    Whisk all ingredients together.  Store in refrigerator for 24 hours


Creamy Burrata 

INGREDIENTS
1 x 4oz burrata
1 cup arugula
2 tsp Champagne Vinaigrette
2 oz Spicy Tomato Jam
6 toast points
maldon sea salt   
cracked black pepper  

Champagne Vinaigrette
1 cups champagne vinegar 
¾  cups Gulden’s mustard 
6 egg yolks
1 tbsp garlic, finely chopped
1 tbsp salt 
1 tbsp honey
2 tsp sugar
2 tsp pepper 

2 ½  cups extra virgin olive oil

Burrata
1.    Dress 1 cup of arugula with 2 tsp Champagne Vinaigrette 
2.    Place mixture on chilled large salad bowl at 7 o’clock
3.    Spoon 2oz of Spicy Tomato Jam into bowl at 5 o’clock
4.    Place Burrata at 6 o’clock, slightly overlapping dressed arugula and tomato jam 
5.    Arrange toast points at 12 o’clock 
6.    Garnish with maldon sea salt and cracked black pepper
Champagne Vinaigrette
1.    Combine vinegar, gulden’s mustard, egg yolks, garlic, salt /pepper and sugar in blender.
2.    With machine running add combined oils fairly quickly.  

 
Smoked Salmon Dip 

INGREDIENTS
1/4 lb cream cheese
½  cup sour cream
2 tbs lemon juice
1 tbs sugar
1 tbs celery salt
1 tbs crystal’s hot sauce
1 tbs lemon zest
1 pinch pepper
¼  lb smoked salmon, skin & belly fat removed

Green onion, sliced
6 Wontons
DIRECTIONS
1.    Mix all ingredients with the exception of smoked salmon until smooth
2.    In large mixing bowl combine smoked salmon and cream cheese mixture with hands
3.    Break-up any large pieces of salmon and mix well4.    
SERVICE
•    Place 6 wonton chips in center of chilled small bowl
•    Use 1 scoop of salmon dip and place in center of chips
•    Garnish with sliced green onions and a lemon half