RECIPE: Salmon Tartar & Avocado Deviled Eggs
Provided by: The Bite Cooks! Chef Rob Sevcik, Galerie 23
- 6 farm fresh eggs
- 1 tablespoon white vinegar
- 1 medium ripe avocado
- 2 tablespoons mayonnaise
- 1 lemon
- 1/2 lbs very fresh bone free - salmon
- 1 oz. minced shallot
- 1/4 bunch sliced chive (about 10 stems, cut 1 inch off top & set aside)
- 1 c cold pressed extra virgin olive oil
- 2 tablespoons Paprika
- 1 tablespoon chili powder
- 3 oz. salmon roe (optional)
- 1 tablespoon large flake sea salt (s/p to taste)
In a small pot put olive oil, chili powder and paprika. Bring to a boil, stirring so the spices don’t burn then remove from heat immediately. Let rest 1 hour (can be done the night before) then strain through coffee filter and set aside.
In a medium sized pot put eggs and cover them with water to about 1 inch above them. Add vinegar and a pinch of salt and bring to a boil. Once boiling, cook for 8 minutes then strain out eggs and transfer into an ice bath to cool.
Peel eggs and rinse clean. Carefully cut eggs in ½ the tall way so you are left with a cone and the bottom piece. Remove all egg yolks and set aside. Rinse any grey from the eggs and dry on paper towel.
In a food processor, put cooked egg yolks, peeled avocado, zest of 1 lemon and 1 Teaspoon of lemon juice. Blend into a smooth paste and add salt to taste. (optional: you can press the mousse through a strainer to get a smoother consistency) Scrape mousse with a spatula into a zip lock back. Press out the air and seal the bag. Set aside.
Dice salmon into small pieces and mix with shallot, chive and 2 Tablespoons of the chili oil. Salt and pepper to taste.
Cut off one corner of zip lock bag containing avocado. Pipe avocado mousse into bottom ½ of egg. Place a small amount of the salmon mixture on top. Garnish with Salmon roe, large flake sea salt and chive tips.
Repeat with rest of eggs and move to plate. Garnish plate with some of the red paprika oil.
About the Chef:
Leaving his small Wisconsin town at age 18, Rob headed west to San Francisco working at a high volume restaurant and learning the ropes. A year and a half later he landed in Portland where he worked in various restaurants for 10 years, spending his time learning everything he could from his mentors and other great chefs. He ended his time in Portland with a three-year tenure as Executive Sous Chef of Fenouil, owned by Chef Pascal Chereau. There he learned extensively about fine dining in a higher volume setting.
After coming to Seattle in 2010, Rob knocked on the door of Rover’s and was welcomed in by owner Thierry Rautureau, giving him a job in the kitchen. Rob worked his way up to Chef de Cuisine of Rover’s and when Thierry closed Rover’s and opened Loulay, Rob was at the helm as his Chef de Cuisine. Rob had the pleasure of designing the new kitchen and menus and working with Thierry to make Loulay a success.
Having spent more than 20 years as a professional cook Rob has had the opportunity to work for a diverse range of restaurants. From fast food to fine dining he has done it all. Though he has no formal training in the kitchen he has had the opportunity to work with celebrity chefs and masters of the trade that have seen his potential, encouraged him and shared trade secrets for creating amazing food and running a successful business. Rob supplemented his education and fascination with cooking by reading cookbooks all night to further his knowledge of technique and ingredient.