Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s
and Kurt’s Carmel Chop House, Carmel, CA
Participant: Cooking for Solutions
(use organic when possible)
2 Ripe Tomatoes (peeled, seeded and diced in 3/8-in. pieces)
2 Basil Leaves (chiffonade)
3 oz. Smoked Alaskan Salmon* (julienned)
TT Salt and Pepper
Fold together tomatoes, basil, salt and pepper.
1/4 cup Basii
1 cup Mayonnaise
2 tbls. Rice Wine Vinegar
Cuisinart all ingredients until smooth.
Fill teaspoons one-half full with tomatoes, top with julienned
salmon, dot with basil mayonnaise and garnish with caviar. Arrange
on a tray or plate and serve as an appetizer.
*Seafood Watch recommends wild-caught salmon from Alaska, certified
by the Marine Stewardship Council, and farmed caviar from the