Causa Flor

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers

Chef Diego Oka of La Mar by Gaston Acurio | Miami

Yield: 4 servings

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Adapted by StarChefs | october 2019

INGREDIENTS:

Salmon Tartare:
5 ounces small diced Ōra King salmon belly
4 Jerusalem artichokes, cooked, diced small
2 tablespoons mayonnaise
2 tablespoons Kikkoman soy sauce
½ tablespoon shichimi togarashi
1 tablespoon lemon juice

Salsa Huancaína:
500 milliliters vegetable oil
250 grams aji amarillo chiles, seeded, deveined
3 cloves garlic, thinly sliced
½ red onion, thinly sliced
4 saltine crackers
500 milliliters milk
30 grams queso fresco
1 tablespoon salt

Beet Causa:
1 kilogram white potatoes, peeled, cooked, mashed, hot
½ cup vegetable oil
225 grams beets, cooked, puréed
3 tablespoons lemon juice
1 tablespoon salt, plus additional as necessary

Avocado Aïoli:
2 eggs
3 tablespoons lemon juice
½ avocado mashed
1 teaspoon salt
½ cup vegetable oil

To Assemble and Serve:
24 grams Osetra caviar
8 pieces gold leaf
28 grams coriander shoots
Fresh Origins micro edible flowers (violets, lobelia, carnation)

METHOD:

For the Salmon Tartare:
In a bowl, combine all ingredients.

For the Salsa Huancaína:
In a rondeau over low flame, heat oil and sauté chiles, garlic, and onion for 20 minutes. Remove from heat and let cool completely. Transfer entire mixture (including oil) to a Vitamix blender with crackers, milk, queso fresco, and salt; purée. 

For the Beet Causa:
In a bowl, combine potatoes and half the oil. When completely cool, add beet purée, lemon juice, salt, and remaining oil. Adjust seasoning with salt as necessary. Transfer causa to a plastic piping bag. Press the causa down to eliminate any air pockets. Cut a half-millimeter whole at the tip.

For the Avocado Aïoli:
To a Vitamix blender, add eggs, lemon juice, avocado, and salt. Blend 5 minutes. While blender is running, slowly drizzle in oil in a steady stream to emulsify. Transfer to a plastic squeeze bottle and reserve in refrigerator.

To Assemble and Serve:
Using a small spoon, portion Salmon Tartare into four 4-centimeter balls. Top each ball with a teaspoon of Salsa Huancaína. Cover the balls by piping Beet Causa around salmon. Finish with 10 small dots of Avocado Aïoli around the causa on each ball. Garnish each ball with caviar, gold, coriander, and flowers.

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