Just Cured Half Smoked Salmon Mediterranean Style

Ingredients:

  • 4 filets Just Cured Half Smoked Salmon
  • 1 medium eggplant
  • 1 medium red onion
  • 2 medium tomatoes
  • 2 cups basil leaves, 4 attractive sprig ends reserved
  • Ω cup niÁoise olives, pitted
  • 1 t minced shallot
  • 1 t dijon mustard
  • 1 oz sherry vinegar
  • extra virgin olive oil
  • salt and freshly ground pepper
  • coarse sea salt

Method:

Preheat oven to 375∫ F.† Cut four 1 inch thick horizontal slices from the eggplant, reserving the remainder for another use.† Peel the onion and remove stem and root end.† Cut the onion into four thick horizontal slices.† Brush the eggplant and onion slices with olive oil and season with salt and pepper to taste.† Place slices on a baking tray and place in oven.† Bake until the slices are soft and browned all over, about 30 minutes.

Cut two thick horizontal slices from each tomato.† Season with salt and pepper to taste and place on another lightly oiled baking tray.† Bake tomatoes in the oven until soft, about 15 minutes.

Mince olives to a uniform consistency fine enough that the mince will hold a shape.† Set aside.

In a blender, puree the basil leaves with just enough water to allow the blender to make a thick puree.† Set aside.

In a medium bowl, whisk together the shallot, mustard and vinegar.† Whisk in 3 oz olive oil in a steady stream until the vinaigrette is emulsified.† Add basil puree to form a thick sauce.

Season the half smoked salmon filets with pepper to taste.† Heat an ovenproof saute pan over high heat and film with olive oil.† Place filets in pan skin side up.† Saute 2 minutes per side.† Place pan in the oven and roast for 3 minutes longer.

Presentation:

Spread 2 or 3 T of basil vinaigrette evenly over each of four large plates.† In the center of each plate, make a stack of the vegetable slices — eggplant then onion then tomato.† Place a salmon filet over each stack.† Using two teaspoons, make quenelles of the minced olives and place on the salmon.† Garnish with a basil sprig, sea salt and a drizzle of the dressing.