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Side dish
Smoked maple salmon purée
By
Bill Alexander
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Ingredients
142 grams fresh salmon, medium dice
1 teaspoon fresh ginger, grated
1 teaspoon minced shallot
1 teaspoon fresh thyme picked/diced
2 green onion, thinly sliced
1/2 granny smith apple, medium dice
1/4 juiced lemon
1 tablespoon smoked maple syrup
1 teaspoon chili oil
Salt and pepper to taste
2 tablespoons puffed white rice
Directions
Puffed rice:
Heat oil until 180 degrees celsius. Pour raw rice into oil for five to ten seconds.
Pour small amounts of rice at a time as the rice will begin to puff almost right away.
Pour oil and rice into a sieve and drain.
Add salt, pepper and paprika for extra flavour.
Smoked maple syrup:
Combine 500 milliliters maple syrup, 30 milliliters liquid smoke and one tablespoon of salt in a bowl. Mix evenly.
Smoked maple salmon poke:
Combine everything into a mixing bowl, except the puffed wild rice.
Salt and pepper to taste
In a cup or mold, add the puffed wild rice to the base of the cup making the first layer.
Next add the smoked salmon mixture to the cup or mold. Gently pack together until compressed.
Turn cup upside down and flip on desired serving plate.
Serve with chip or cracker, such as Taro Root.
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