Salmon Tartare Dip with Guacamole and Margarita Vinaigrette

Paired with: MacMurray Russian River Pinot Noir

Chef Lenny Judice Executive chef at 15th Street Fisheries

Salmon Tartare

7 oz Salmon Small Diced
3 tablespoon Soy Sauce
1/4 teaspoon Sesame Oil
pinch Salt
pinch Pepper

Procedure

Place all ingredients in a bowl. Incorporate. Leave to rest for 20 min. for all ingredients to incorporate well.

Jalapeno Tequila Vinaigrette

1/4 cup Orange Juice or 2 Fresh Oranges Squeezed
1 Lime Squeezed
1 Tbl Olive Oil
1.5 oz Tequila Tanteo- Jalapeño infused tequila.

Procedure

Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.

Charred Corn (garnish)

2 Corn Cobs
1 Small Diced- Jalapeno
1/2 Small Diced- Red Onion
1 Bunch Chopped-Cilantro

Procedure

Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.

Guacamole

2 Diced Ripe Avocados, Peeled, Pitted
1/4 cup Chopped Cilantro
1 Lime juiced
1/2 Small Diced White Onion
pinch Kosher Salt

Procedure

Place all ingredients in a bowl and mix together. Season with salt.

Assembly

Place guacamole in the center of a plate in a circular form, place salmon over the top and garnish with the charred corn mixture, drizzle remaining vinaigrette around chips and plate and enjoy on a Sunday while dolphins play.