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Tequilla Salmon Timbale
by Chef Simon Azoulay
RECIPE

1. 2oz Diced Tomato


2. 2oz Diced Avocado


3. 2oz Diced Tequilla Cured Salmon


4. 2oz Diced Mango


5. 1oz Diced Cilantro


6. 2 Corn Tortillas cut julienne style


and fried


 


Sauce:


 2oz lime, half an oz of soy


sauce, teaspoon of sugar, tablespoon


of rice vinegar



 Take 4 small 2oz Bowls


Separate 1, 2, 3, 4 in different 2oz

bowls. Add the sauce.

Take 4 inch by 3 inch Tourrinne ,

brush with olive oil

Layer 2 on the bottom, then 3, 4 ,1,

5. Garnish with 6
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