Lunchbreak: Sixteen chef Thomas Lents makes smoked salmon

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Chef Thomas Lents

Sixteen
401 N. Wabash
Chicago

For more information about the James Beard Foundation’s Taste America:

www.jbftasteamerica.org/

Smoked Salmon with Charred Onion, Frisee and Ginger Dressing

Ingredients:
2 - 1.5 oz unsliced smoked salmon
1 oz cleaned baby yellow frisee
1 oz charred onion puree (see below for recipe)
4 thin slices of radish
4 thin slices of granny smith apple
rye bread croutons
ginger and cucumber dressing
lemons for juice and extra virgin olive oil

Directions:
Season the salmon lightly with salt and pepper. Dress each piece of salmon with a small amount of ginger dressing. Dress frisee, apples and radish with lemon juice and extra virgin olive oil. Place a small amount of onion puree in the center of the plate and smear with palate knife. Place salmon slices on top, frisee around and finish with apple and radish slices. Drizzle a small amount of dressing over the top and around

Onion Puree
Peel one large white onion, season with salt and pepper and olive oil. Wrap this in aluminum foil and bake in an oven at 400 for 1 hour. Remove and cool slightly. The onion should be very dark. Blitz/pulse onion and a bit of olive oil in blender or food processor with 1tsp of pitted black olives to form puree. Season and reserve.

Ginger Dressing
In 3 Tbs of olive oil, heat 1 tsp minced ginger and 1 tsp minced shallot. Heat briefly on medium low to bring out aromas then add 2 tsp small diced white mushrooms. Cook for 20 seconds, remove from heat and add 2 tsp of small diced cucumbers, 1 tbs lemon juice and 1/2 tsp of chopped chives. Season with salt and pepper and cool. Serve at room temperature.

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