Equipment
Ingredients
Smoked Salmon Layer
- 200 g cold-smoked salmon, finely diced, 5mm cubes
- shallot, very finely minced
- 10 ml extra virgin olive oil
- black pepper, freshly ground
Mango Layer
- 200 g fresh firm-ripe mango, finely diced, 5mm cubes
- 10 ml lime juice, freshly squeezed
- jalapeño pepper, seeded and finely minced
Lemon-Chive Cream
- 100 g crème fraîche, chilled
- 10 g fresh chives, finely chopped
- lemon zest, microplaned
- 5 ml lemon juice, freshly squeezed
- sea salt, fine
Nutrition (per serving)
Method
In a small mixing bowl, gently fold together the diced smoked salmon, minced shallot, extra virgin olive oil, and freshly ground black pepper. Cover and refrigerate while preparing the remaining components.
In a second small mixing bowl, combine the finely diced mango, lime juice, and minced jalapeño if using. Toss gently to avoid bruising the fruit. Cover and refrigerate.
In a third bowl, whip the chilled crème fraîche with the chopped chives, lemon zest, lemon juice, and sea salt until thoroughly combined and slightly thickened. Taste and adjust seasoning if necessary.
Place a stainless steel ring mold in the center of a chilled serving plate. Spoon a quarter of the mango mixture into the bottom, pressing down gently but firmly with the back of a spoon to create an even, compact base layer.
Spoon a quarter of the smoked salmon mixture over the mango layer. Press down gently to ensure the layers adhere to one another.
Top the salmon layer with a dollop of the lemon-chive cream, smoothing it evenly across the surface. Repeat this assembly process for the remaining three plates.
Transfer the plated, molded tartares to the refrigerator to chill and set for at least 15 to 30 minutes. This allows the ingredients to firm up, ensuring the tower holds its shape when unmolded.
Carefully and slowly lift the ring mold straight up to reveal the layered tower. Garnish the top with an additional sprig of fresh chive or a twist of lemon zest immediately before serving.
Chef's Notes
- Ensure the mango is firm-ripe; a fruit that is too soft will turn into a puree and destroy the architectural integrity of the dish.
- Use a high-quality cold-smoked salmon rather than hot-smoked to achieve the necessary delicate, melt-in-the-mouth texture.
- Wipe the blade of your knife meticulously between slicing and dicing the different components to prevent the bright orange of the mango from transferring onto the salmon.
- For an extra layer of luxury, consider adding a tiny spoonful of high-quality caviar or trout roe to the very top of the lemon-chive cream just before serving.
Storage
Refrigerator: 4 hours — Best assembled right before serving. Components can be stored separately in airtight containers for up to 12 hours.
Reheating: Do not reheat. Serve chilled.
