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Smoked Salmon on Papaya

5 from 1 vote
Prep Time 20 minutes
Resting Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Cooking for a Crowd, Fish and Seafood, Main Dishes, Reception
Servings 12
Calories 241 kcal

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.
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