For this post, I truly went away from my comfort zone. I would say most times, when I create a recipe I come up with a general concept or ingredient and start brainstorming ideas and I then do quite a bit of research to get inspiration and to further develop and fine tune that idea. In the end, I put quite a bit of planning and thought behind my recipes. This was a fly-by-the-seat-of-my-pants kind of recipe. As in, I was piecing it together in the grocery store….. Not always a good idea. I am pretty proud of the result, though I plan on re-visiting this recipe to fine-tune it. I ended up purchasing smoked salmon (Lox) and, to be quite honest, it was a little too “smokey”. I think next time I will try cured salmon or even a sushi grade salmon for a more pure salmon flavor. What I like about this recipe is the variety it provides, the different ways you can combine the different components. The acid in the lemon vinaigrette, the salt of the salmon and the sweet, creaminess of the avocado, cream cheese and/or beets. It is really a recipe you can have fun with and I hope you do!
One of my favorite parts of this plate is the pea shoot and radish salad with lemon vinaigrette…..
The salmon is bright and beautiful and contrasts wonderfully next to the bright green pea shoots.
All of these components come together to make…..
I truly hope you try your hand at this recipe, or a version of it, as it is a fresh and light entree that will touch your entire palate.
- 1 pkg smoked salmon
- Avocado Paste:
- 1 ripe avocado, mashed
- ½ teaspoon grapeseed oil
- ¼ teaspoon kosher salt
- Beet Paste:
- 2 orange beets
- 1 Tablespoon olive oil
- 2 teaspoons honey
- Horseradish Cream Cheese:
- 2 oz cream cheese
- 1½ teaspoon horseradish
- Pea Shoot and Radish Salad with Lemon Vinaigrette:
- 1 cup pea shoots
- 4 radishes
- 3 Tablespoons Olive Oil
- 1 Tablespoon lemon juice
- ½ teaspoon rice vinegar
- Avocado Paste:
- Mash avocado in small mixing bowl.
- Add grapeseed oil and kosher salt.
- Add splash of lemon juice.
- Mix well.
- Beet Paste:
- Cut beets into small chunks.
- Place in small saucepan with enough water to cover the bottom by a half inch.
- Cover and bring to a boil.
- Cook until beets are soft; Drain water.
- Place beets in mixing bowl and mash.
- Add olive oil and honey.
- Mix and mash well.
- Horseradish Cream Cheese:
- Let cream cheese come to room temperature or place in microwave on half power for approx. 1 min.
- Add horseradish but taste along the way so that you don't make it too strong for your taste.
- Add a splash of lemon juice.
- Mix until it reaches a creamy texture.
- Pea Shoot and Radish Salad with Lemon Vinaigrette
- Combine lemon juice, olive oil, and rice vinegar into mixing bowl; whisk.
- Clean and cut radishes into slivers.
- Place pea shoots and radishes in separate bowl and add about a 1 Table spoon of vinaigrette; Toss.
- On plate, place half of the pea shoot and radish salad; place half of the salmon on top. Then place a portion of the avocado paste, beet paste and cream cheese around the salad.
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