Fresh Almonds on Smoked Salmon with Tartar Sauce
Delicate slices of smoked salmon are topped with freshly shaved stage 3 green almonds, bringing a bright, crisp texture and subtle almond flavor that is both grassy and slightly sweet. The young almonds add a refreshing contrast to the rich, smoky salmon while maintaining their tender, edible shell. A classic tartar sauce—ties the dish together, enhancing the salmon’s depth and complementing the fresh, springlike character of the green almonds. The result is a balanced bite that is smoky, creamy, and vibrantly fresh, highlighting the seasonal appeal of early-harvest almonds.
Ingredients:
Yield: 4 Servings
Green almonds (Stage 3), chilled, washed
2 Belgian endives, washed
8 ounces smoked salmon, cut into 1/2-inch pieces
Tartar sauce, as needed
Instructions:
- Trim ½-inch from the root end of the endives. Separate the leaves using the largest ones for this dish.
- Arrange the endive leaves on a serving plate. Divide the smoke salmon between the endive leaves. Garnish each one with some tartar sauce. Scatted the green almond on top.
Photo and recipe compliments of Priscilla Martel: https://priscillamartel.com/category/in-the-kitchen/