A delicious alternative to a fish appetizer, this "tartare" is not what it seems. Broiled peppers for the fish-like texture and an asparagus spread so you can prep in advance and have your shmear stay green for serving time!
Veggie "Tartare" Tower
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (21)
Rice
Asparagus Spread
Vegetables
Additions
Start Cooking
Images:
For the Rice
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Once rice is cooked, add sugar, salt, and rice wine vinegar. Mix and set aside.
For the Asparagus Spread
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Place asparagus in a shallow pan filled with one inch of water. Add kosher salt and cover pan. Turn heat to high and boil asparagus for about 10 minutes, until soft. Allow to cool.
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Place asparagus in a food process fitted with a steel blade. Add garlic powder, dill, cumin, sugar, pepper, and cayenne. Process until smooth.
For the Peppers
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Preheat oven broiler. Cut peppers in half. Place skin side up on a baking sheet. Broil peppers for about 8-10 minutes, until skin is blistered. Remove and allow to cool completely.
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Once cooled, peel back the skins off the peppers and discard. Dice peppers and set aside.
Assembly
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With a circle mold or cookie cutter, place about half a cup of rice in the center of each plate. Spread about two to three tablespoons of asparagus spread on top of rice.
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Take a mixture of a quarter-cup each red, orange, and yellow diced peppers and arrange on top. Then about one to two tablespoons of cucumbers. Sprinkle with sesame seeds.
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