Recipe Smoked Ocean Trout, Red Witlof and Lemon Balm Canapes
Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
Keywords
- Flowerdale Sprout Farm
Ingredients
- 2 tablespoon(s) of rice wine vinegar
- 1 punnet of Flowerdale Farm Microgreen Lemon Balm
- 1 tablespoon(s) each of minced garlic, ginger and shallot
- 1 lime, peeled and thinly segmented
- 1 Flowerdale Farm Lemon Grass stalk, finely chopped
- 50 grams of salmon roe
- 0.5 teaspoon(s) of light soy sauce
- 250 grams of smoked ocean trout
- 1 pinch(es) Salt flakes and freshly grounded white pepper to taste
- 2 tablespoon(s) of white sesame oil
- 2 spears Flowerdale Farm Red Witlof
- 2 tablespoon(s) of lime juice
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