Recipes
For the Whipped Chevre: Combine the chevre with cream and whip until well combined. Add the Meyer lemon zest, Meyer lemon juice, and sea salt and set aside.
For the Toasted Pistachios: Toss the pistachios with Aleppo pepper and olive oil and toast on your stove top over medium heat until fragrant, moving often to ensure they don’t burn. Once toasted, remove pistachios from heat and allow to cool.
To Plate: When assembling the salad, spread the whipped chevre over the plate. Then arrange orange slices in an alternating pattern with the smoked salmon slices, interleaving the two in a straight line. Sprinkle smoked salmon and orange slices with toasted pistachios, sea salt, and olive oil. Garnish with chervil.
10min
8min
2-4people
For the Whipped Chevre: Combine the chevre with cream and whip until well combined. Add the Meyer lemon zest, Meyer lemon juice, and sea salt and set aside.
For the Toasted Pistachios: Toss the pistachios with Aleppo pepper and olive oil and toast on your stove top over medium heat until fragrant, moving often to ensure they don’t burn. Once toasted, remove pistachios from heat and allow to cool.
To Plate: When assembling the salad, spread the whipped chevre over the plate. Then arrange orange slices in an alternating pattern with the smoked salmon slices, interleaving the two in a straight line. Sprinkle smoked salmon and orange slices with toasted pistachios, sea salt, and olive oil. Garnish with chervil.
Inspired by
Chef Maylin Chavez is one of our favorite West Coast chefs who utilizes Acme Smoked Fish to blend traditional and inspired flavors from around the world. No matter which of her eclectic, featured recipes you choose to make, it’s gonna be good. Like, I’ll-be-having-seconds good.