Spicy Salmon Tartar with Asian Pears 2 Vinegar Syrup

Categories: Eastwest
Yield: 4 servings

6 oz Salmon fillet; center cut,
-finely diced
1/2 tb Sambal
1 c Diced Asian pear; tossed
-with
Lemon juice
1 tb Chopped chives
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
Chopped chives; for garnish
=== 2 VINEGAR SYRUP ===
3/4 c Balsamic vinegar
1/4 c Chinese vinegar

In a chilled bowl, toss everything together. Check for seasoning. Mold
tartar in small "O" rings 2 1/2-inches, or small ramekins. Garnish with Two
Vinegar Syrup and chives. 2 VINEGAR SYRUP: In a non reactive pan, slowly
reduce both vinegars by about 70 percent until a syrup consistency is
achieved. Keep in mind it will thicken as it cools. This recipe yields 4
servings.

Suggested Wine: Rosemont, Orange Vineyard, Chardonnay, 1996

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A28)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

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