Warm carpaccio of Irish Smoked Salmon

Chef James O'Shea from the West Street Grill in Litchfield joined News Channel 8 @ Noon with a recipe for warm carpaccio of Irish Smoked Salmon with avocado oil and a pomegranate vinaigrette.

Vinaigrette:

2 Tbls. of avocado oil
2 Tbls. of French extra virgin olive oil
1 Tsp. of Pomegranate molasses (available at Asian groceries or Whole foods in West Hartford)
3 Tbls. Blood Orange Juice (3/4 of the orange)
A few drops of red or green Tabasco
Pinch of Fleur de Sel (French Sea Salt)
Freshly milled black pepper

Whisk all dressing ingredients together.

Smoked Salmon:

8 oz. of Irish Smoked Salmon, pre-sliced (or 1lb. for a substantial portion)
1 Bunch of chives cut into1" batons

To Heat the Smoked Salmon:

Arrange the smoked salmon slices on serving plates and drizzle each all over with (approximately) one tablespoon of the vinaigrette.

Quickly flash cook under the hot broiler (grill) until the salmon just starts to turn opaque, one minute or so. Do not cook it through. Remove and strew with some chives over the top.

Chef's Notes:

The barely warmed vinaigrette offers a lively fruity note. Lovely for Valentines, timeless, effortless and elegant, giving you more time to continue with your good intentions for the evening.

Serve this dish with toast, crostini, a baguette, a green salad, avocados, soft-boiled eggs (6 minutes), red olives, or goat cheese for a full meal that's fun.

This is not a hot dish (just barely warmed). The salmon can be placed on plates and covered tightly with plastic wrap. Refrigerate and remove from the refrigerator 30 minutes before heating. Remove cling film at the last minute (salmon remains moist).

The dressing can also be prepared in advance and whisked again at the last moment.

Perfect with a glass of Champagne, a crisp dry white wine or a pinot noir.

West Street Grill
43 West Street
Litchfield, CT 06759
(860) 567-3886
www.weststreetgrill.net/