Chef Charlie Trotter
LAS VEGAS, NEVADA
1 4-ounce container Charlie Trotter Brand Citrus Cured Salmon (or other cured salmon)
Olive oil, as needed
4 minced shallots
2 cloves garlic, minced
1/2 cup chicken stock
1/2 cup crème fraiche
1/2 bunch dill, picked off stem, divided
2 grapefruit, segmented, juice form core reserved
Juice of 1 lime, to taste
Salt and pepper, to taste
Micro red burgundy amaranth
Remove salmon from the package and place on a cutting board. Cut the salmon on a bias creating long strips. Place in a bowl in the refrigerator for later use.
Heat a medium saute pan over medium-high heat; pour enough olive oil in the pan to coat the bottom. Cook the shallots and garlic until just translucent. Add the chicken stock and reduce until almost dry. Cool the shallot mixture. When the shallot mixture is cool stir in the crème fraiche.
Just before serving chop the dill and mix into the grapefruit segments.
Season the salmon with lime juice, olive oil, salt and pepper and dill. Spread 2 tablespoons of the crème fraiche sauce. Delicately lace the grapefruit segments and cured salmon across the plate. Zest some fresh grapefruit rind over the whole plate and garnish with red burgundy amaranth.