- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Eduardo Baeza
Ingredients
- 6 ounces White Fish diced into small pieces (any mild white fish will do)
- 1 Organic Carrots diced
- 1 stalk Organic Celery diced
- 1 small White Onion diced
- 2 cloves Peeled Garlic minced
- 1/2 teaspoon Salt
- 4 Scallions chopped
- 1 medium Organic Tomato diced
- 1/2 bunch Cilantro chopped leaves only no stems
- 1 Organic Lemon juiced freshly squeezed
- 4 small Tortillas fried
- 8 small Salmon Lox Fillets
- 2 Serrano Chiles diced (optional)
Vinaigrette
- 2 teaspoons White Wine Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dry Mustard
- 1 ounce Basil chopped
- Salt and Pepper to taste
Directions
In a small saucepan, cook white fish with carrot, celery, white onion, garlic and salt. Cook for 2 minutes and cool.
To mixture add scallions, tomato, cilantro, lemon juice and refrigerate overnight.
Vinaigrette
Mix all the ingredients in a jar, shake vigorously until blended.
Assembly
Place fried tortilla on plate. Use small bowl to form round mold of refrigerated mixture. Remove bowl. Drape the lox fillets over the bowl-shaped mixture. Drizzle vinaigrette on top. Garnish with scallions.
