|Salmon, skinned||4 oz|
|Shallot, sliced into thin rounds||1 each|
|Kombu sheet, blitzed||1 each|
|Olive oil||1 tbsp|
|Club House Oregano Ground||1/2 tsp|
|Club House Cumin, Ground||1/2 tsp|
|Thai Kitchen Red Curry Paste||2 tbsp|
|Apple cider vinegar||1 tbsp|
|Egg Yolks||3 each|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Neutral oil||500 mL|
This recipe was created for Club House for Chefs by: Justin Floyd, Executive Chef of Avondale Sky Winery in Nova Scotia.
For the Curry Mayo: Add the egg yolks, Club House Oregano, Club House Cumin, Thai Kitchen Red Curry Paste, and cider vinegar to a stand mixer with whisk. The attachment and mix should be on medium speed until all ingredients are incorporated. With the mixer still running slowly add neutral oil until the mayonnaise is formed. Season to taste
For the Kombu: Take one sheet of dried Kombu and blitz in a Vitamix or similar blender until a powder is formed. Run powder through a fine mesh strainer to remove any large pieces.
For the Salmon Crudo: Slice the shallot into thin rounds using a Mandolin and wash the shoots and set aside. Cut any belly off the salmon and be sure that the fish has been deboned. Remove the skin from the salmon and slice into thin strips.
For Serving: Place the slices of salmon flat on a plate. Add dots of curry mayo around and over the fish in a decorative manner. Top with rounds of shallots and shoots. Finish with a sprinkle of kombu powder, salt and drizzle olive oil over the dish.