By Reed Gilchrist
Suggested Pairing: 2005 Signature Chardonnay
Serves 2 as lite lunch or 4 as an assortment
|6-8oz. Extremely Fresh Salmon Never Frozen
2 Medium sized shallots, brunois cut
Small Bunch Italian Parsley Finely Minced
2 Tblsp. Extra Virgin Olive Oil
2 Tblsp Rinsed Capers
|Juice of one Meyer Lemon
Zest of one Meyer Lemon
Small bunch of chives finely minced
1 Tblsp. Highest quality of sea salt available
2 tsp. freshly toasted and ground black pepper
|Dice the salmon as fine as your patience or time will allow, and place in glass or stainless mixing bowl. Use a sharp knife and do not mince or mangle the salmon. Add shallots, parsley, capers, lemon zest and mix gently. Gently mix in olive oil, lemon juice and salt & pepper. Let the mix rest for at least 15 minutes in the refrigerator.
Serve on Bruschetta or Endive leaves for appetizers. Mound on lightly pressed mescaline mix for lunch plating. Garnish with fine cut chives & lemon slices.