Small Plates to Share

Kataifi Wrapped Salmon

A favorite appetizer recipe from Galateo & Friends creator, Marco Bonaldo, is suitable for a special dinner or informal gathering. These phyllo wrapped salmon pieces sit on a bed of potato "mayonnaise" that is enhanced by his apple cider vinegar dressing. It's a unique dish but easy to accomplish.

Ingredients:

Preparation:

Time: 1 hour 45 minutes
Yield: 8 SERVINGS
  • PREPARE the POTATO MAYONNAISE.
  • Put the eggs in a saucepot with cold water to cover and a pinch of salt.
  • Bring to a boil, cover, turn off the heat. Leave them for 8 minutes then refresh in a bowl of ice water. Shell them when cooled.
  • Mash the yolk with the back of a fork. Finely chop the whites.
  • Put the potatoes in a saucepan with cold water to cover and a pinch of salt.
  • Bring to a boil. Cook until easily pierced with a fork. About 20 minutes.
  • Drain.
  • Put them in bowl and mash with a mixer, then add eggs. Keep the mixer running. Slowly pour in the oil. Once all the oil has been incorporated add the apple vinegar. Add the lemon juice.
  • Continue mixing until the sauce emulsifiers.
  • Season to taste with sea salt and black pepper.
  • PREPARE the SALMON.
  • Preheat the oven to 400°.Line a sheet pan with baking parchment paper.
  • Separate the kataifa into 18 skeins. Keep them under a piece of plastic wrap or damp paper towel while you work.
  • Wrap the salmon pieces with The kataifi pastry. Arrange them on the baking sheet.
  • Bake for 8-10 minutes at 400°F.
  • Chop the passion fruit. Put them in a small oven-proof dish and bake them the oven for 5 minutes.
  • TO SERVE.
  • Arrange the salmon slices on the potato mayonnaise and garnish with the grilled passion fruit.
Copyright © 2021 De Medici Imports. All rights reserved.