As beautiful as it is delicious, Chef Isley’s Salmon Rose is the perfect recipe to impress your holiday guests.
INGREDIENTS
Smoked Salmon
Naan Bread
Caviar
Pineapple Glaze
DIRECTIONS
To make the pineapple glaze, prepare 2 pineapples by cutting into 1/2 inch pieces. Combine the pineapple pieces with 2 cups of sugar, 3 cups of rice wine vinegar, 2 tablespoons of pickled ginger and 1/2 cup of chopped cilantro. Bring to a boil. Reduce heat to low and let simmer 3-4 hours. Next, assemble the salmon roses by arranging the smoked salmon (approximately 1 oz.) on top of each naan dipper. Pour approximately 3/4 teaspoon of pineapple glaze over each rose and top with 1/4 teaspoon of caviar
