Smoked Salmon Rosti Salad
Servings
24 12-oz. servings
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Ingredients
- 24 ct. Gordon Choice Large Grade A Shell Eggs
- 4½ lb. Scottish-Style Cold-Smoked Atlantic Salmon
- 4½ lb. Markon Ready-Set-Serve Aromatic Herbs & Tender Greens Salad Blend
- 1½ lb. Seedless Cucumbers
- 1½ lb. Markon Ready-Set-Serve Radishes
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 36 oz. Recipe: Green Goddess Dressing
- 120 ct. Recipe: Rosti Croutons
Recipe Preparation
1. Fill a 6″ stainless steel hotel pan with ice water. Bring a large braising pan of salted water to a boil. Slowly lower the eggs into the pan. Keep the water at a boil. To soft boil, cook 6½ minutes. Immediately place the eggs in ice water until completely cool. Carefully peel, taking care not to break the whites. Place in a storage container. Cover, label, date and refrigerate until needed.
2. Roll the salmon up widthwise into cylinders. Place in a storage container. Cover, label, date and refrigerate until needed.
To prepare à la carte:
1. Place 3 oz. of greens and herbs salad blend and 1 oz. each of cucumbers and radishes in a chilled stainless steel mixing bowl. Season with salt and pepper. Toss together until blended. Mound on a chilled serving plate.
2. Drizzle 1½ oz. of green goddess dressing over the salad mixture. Space 3 oz. of rolled salmon around the middle portion of the salad. Space the 5 croutons around the bottom of the salad on the plate.
3. Slice a warm soft-boiled egg in half lengthwise. Quickly pull the egg apart. Turn the egg yolk side up. Place the 2 halves side by side on the top center of the salad.
