Smoked Salmon on Papaya
Nutrition
Calories: 241 kcalCarbohydrates: 19 gProtein: 17 gFat: 29 gSaturated Fat: 13 gCholesterol: 89 mgSodium: 343 mgFiber: 9 gSugar: 14 gVitamin A: 28.025 IUCalcium: 43 mgIron: 13 mg
Ingredients
- 3 whole papayas
- 12 oz. smoked salmon julienned
- 4 oz. kosher pickles or cucumbers
- 4 oz. asparagus tips blanched al dente
- 4 oz. celery or celeriac julienned, blanched
- 2 oz. onions preferably red, sliced, blanched
- 2 oz. tarragon vinegar
- 4 oz. walnut oil
- 1 tsp Dijon mustard
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 4 oz. mayonnaise
- 2 tbsp dill chopped
- 12 whole quail eggs
Instructions
- Peel papaya, remove seeds and save. Cut into wedges.
- Combine salmon, pickles, celery, and onions. Mix vinegar, oil, mustard, salt, and pepper. Marinate salmon mixture for 2 to 3 hours.
- Add asparagus to marinade for last 5 minutes. Drain mixture well, add mayonnaise and dill. Spoon over papaya wedges and decorate with quail egg and papaya seeds.