Equipment
Ingredients
Mango Layer
- 150 g fresh mango, peeled and finely diced
- 20 g red onion, finely minced
- 5 ml lime juice, freshly squeezed
- 5 g jalapeno pepper, seeded and finely minced
Smoked Salmon Layer
- 200 g cold-smoked salmon, finely diced
- 10 ml extra virgin olive oil
- 1 g black pepper, freshly cracked
Lemon-Chive Cream
- 100 g creme fraiche
- 10 g fresh chives, finely chopped
- 5 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 2 g kosher salt
Nutrition (per serving)
Method
In a small mixing bowl, combine the diced mango, minced red onion, lime juice, and jalapeno if using. Toss gently and place in a sieve over a bowl to drain any excess liquid.
In a separate mixing bowl, fold together the diced cold-smoked salmon, extra virgin olive oil, and black pepper. Be careful not to mash the fish.
In a third bowl, vigorously whisk the creme fraiche, chopped chives, lemon juice, lemon zest, and kosher salt until the mixture is thick and airy.
Place your ring molds on individual chilled serving plates. Spoon a quarter of the drained mango mixture into the bottom of each mold. Press down gently but firmly with the back of a spoon to create an even, compact base layer.
Spoon the smoked salmon mixture over the mango layer in each mold. Press down firmly to ensure there are no air gaps and the surface is completely flat.
Top the salmon layer with a dollop of the lemon-chive cream. Use an offset spatula or the back of a spoon to smooth it entirely flat, flush with the top of the ring mold if sized appropriately.
Place the plates with the filled molds in the refrigerator to chill and set for 15 minutes. This firms up the fat in the salmon and cream, ensuring structural integrity.
Carefully slide the ring molds upward to reveal the layered stacks. Garnish with a few whole chive spears or microgreens, and serve immediately.
Chef's Notes
- For the cleanest visual presentation, ensure your mango and salmon are cut to a uniform fine dice, known as a brunoise.
- If you do not own metal ring molds, you can easily craft your own by cutting the top and bottom off an empty, well-washed tuna can.
- Choose a firm but ripe mango. An overripe mango will turn into a puree and compromise the structural integrity of the base layer.
- Cold-smoked salmon provides the best silky texture for this dish. Hot-smoked salmon will flake aggressively and will not bind into a neat layer.
- Keep your serving plates in the refrigerator for 20 minutes prior to assembly. A cold plate prevents the fat in the salmon and cream from softening prematurely.
Storage
Refrigerator: 4 hours — Best assembled fresh. The ingredients can be prepped up to 4 hours in advance and stored separately.
