6-8 slices smoked salmon
3 oz. poached lobster
2 tbsp (30 mL) red onion, finely chopped
1tbsp (15 mL) sweet red bell pepper, finely chopped
1 tbsp (15 mL) celery, finely chopped
zest of one lemon
½ head blonde frisee
salt and pepper to taste
1 tsp (5 mL) caviar (optional)
Truffle Vinaigrette (recipe below)
In a bowl mix lobster with red onion, red pepper, celery, zest and two-thirds of truffle vinaigrette. In another bowl mix frisee with remainder of vinaigrette. Place ring mold on counter. Tear off a large piece of plastic wrap big enough to overlap ring mold by a few inches. Place cling wrap over ring mold and tuck into shape. Lay one slice of salmon starting in the centre of the ring and hanging over the outside of the ring mold. Continue laying the salmon slices around making sure there are no gaps. Add lobster salad with a spoon and gently pat with a spoon to make sure there's no air. Fold edges of salmon into centre. Wrap with plastic wrap and flip over. Place frisee on plate. Unwrap smoked salmon lobster and place on top of frisee. Serve.
¼ cup (60 mL) champagne vinegar
½ cup (125 mL) grape seed oil
1 tbsp (15 mL) white truffle oil
1 tsp (15 mL) fresh tarragon
Add champagne vinegar to mixing bowl. Whisk in grape seed oil. Whisk in truffle oil. Finish with chopped tarragon. Add salt and pepper to taste.