Puff Spoons with
and Fine Herbs
Lomi Lomi Salmon in California Avocado Half
1) Heat medium saute pan over medium heat
for 1 minute. Add butter; when foams, stir in red
onion. Add thyme, healthy pinch salt and pinch
black pepper. Saute about 10 minutes, until
onion is translucent and soft. Add sorrel; stir to
combine. Turn heat to medium-high; add cream.
Cook, stirring constantly, about 3 minutes as
cream reduces and coats onions. Season to
taste. Remove to plate; cool completely.
2) Lay trout skin-side down on cutting board;
open like book. Season lightly with salt and
pepper; spread sorrel onions on one side of each
fish. Fold fish back together; wrap each trout with
piece of pancetta, spiraling meat around fish.
Refrigerate until 15 minutes before cooking.
3) With mortar and pestle, pound grapes until
partially crushed. Transfer to bowl; stir in 2 T.
olive oil, parsley, healthy pinch salt and pinch
4) When coals broken down, red and glowing,
brush trout with a little olive oil and season with
salt and pepper. Grill about 3 minutes on each
side, rotating ¼ turn after a couple of minutes to
5) Scatter watercress on large platter; place
trout on top. Spoon warm verjus over fish; top
with crushed grapes.
1½ cups red seedless California grapes
1 small shallot, thinly sliced
1 cup verjus
Kosher salt, as needed
8 T. cold unsalted butter, cut in small pieces
Freshly cracked black pepper
METHOD: Put grapes, shallot and verjus in
small saucepan over medium heat. Add 1/8 t.
salt; simmer until liquid reduced by 3/4. Cool
mixture to lukewarm. Transfer to blender. With
motor running, add butter, a little at a time,
blending just until incorporated. Season, to
taste; add a little lemon juice and salt, if
needed. Return sauce to pan. Cover; reserve in
warm place. Reheat just before serving.
LOMI LOMI SALMON
in California Avocado Half
Amy Sherman and Copper River Salmon/Prince
William Sound Marketing Association
YIELD: 12 SERVINGS
1½ lbs. wild Copper River salmon fillet, skin removed
¾ cup Hawaiian salt, coarse sea salt or kosher salt
4½ cups cherry or grape tomatoes, diced
1½ cups sweet white onion, finely diced (if
onion is not sweet, soak diced onion in
cold water for 10 minutes)
3 green onions, chopped
6 fresh California avocados, halved, seeded
Cilantro sprigs or chives, for garnish
1) Put salmon in plastic or glass container;
SMOKED SALMON PUFF SPOONS
rub both sides with salt. Cover; chill in
refrigerator for 24 hours.
2) Rinse salmon thoroughly. Soak in bowl of
cold water for 30 minutes, changing water
once, after 15 minutes. Remove fish; pat dry
with paper towels.
3) Dice fish; put in mixing bowl. Add tomato,
onion and green onion; toss gently to combine.
4) Mound salmon mixture onto each avocado half.
Garnish with cilantro or chives; serve immediately.
12 ( 5 x 5 inch) Pennant puff pastry squares
4 t. onion powder
4 t. salt
½ cup chopped chives, divided
2 t. white pepper
2 T. chopped fresh dill
2 T. chopped fresh tarragon
2 T. chopped fresh parsley
12 oz. smoked salmon, thinly sliced
½ cup creme fraiche
Salmon roe, for garnish
1) Thaw puff pastry squares; hold in refrigerator.
Combine onion powder and salt; set aside. Combine
6 T. chopped chives with white pepper; set aside.
2) Dock pastry squares; cut each in half. Cut each
half on bias, forming 2 triangles (yields 4 triangles
from each pastry square).
3) To form spoon from each triangle, cut ¾-inch
long slit in center of wide end. Pull edges of
slit end around to fold into spoon shape. Drape
pointed end over edge of baguette pan to hang off
edge. Curl spoon end up inside pan. Spray exposed
dough with water. Sprinkle with onion powder/salt.
Sprinkle with chives/white pepper.
4) Bake in 375ºF convection oven (400ºF
conventional oven) until golden, 8-10 minutes.
5) Combine remaining chopped chives with dill,
tarragon and parsley; set aside.
6) To serve: Top each puff spoon with ¼-oz.
piece salmon, ½ t. creme fraiche, ½ t. mixed
chopped herbs and salmon roe, if desired.
PHOTO CREDIT: Left, California Avocado Commission; right, Pennant Puff Pastry/Otis Spunkmeyer