Great for Sharing

Photography Josef Lageder

Whether you’re throwing a big bash for a special occasion or hosting an intimate party, these are a couple of delicious appetizer plates that are great to share. The ahi tuna could be plated by using a larger ring mold or simply served in a nice salad bowl. I also would recommend 6-8 ciabatta crostini per person. Another great way to present at a party is to put the deviled eggs on a deviled egg platter with the chayote slaw nestled in the center.  Bon Appétit!

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Deviled Eggs, Chayote Squash Slaw, Smoked Salmon and Smoked Oysters                    Serves 4-6

Chayote Squash Slaw

Ingredients

3 Dried Wood Ear Mushrooms

2 Chayote Squash

¼ Cup Seasoned Rice Wine Vinegar

Salt & Pepper to Taste

Method

1. Soak Wood Ear Mushrooms in hot water for about 30 minutes. They will quadruple in size.
2. In the meantime, shred the chayote squash in julienne strips into a salad bowl by using a mandolin.
3. Remove the Wood Ear Mushrooms from the water, cut into julienne strips, and add to squash mixture.
4. Add vinegar and season with salt and pepper. Set aside 

Deviled Eggs

Ingredients

6 Large Eggs

2 Tablespoons Mayonnaise

1Tablespoon Yellow Mustard

1 Teaspoon White Vinegar

Salt & Pepper to Taste

6 Slices Smoked Salmon, Cut in Half

1 Can Smoked Oysters (about 12 Oysters per can)

Scallions for garnish

Method

1. Bring a pot of water to a boil. Carefully add the eggs by using a spoon and simmer for 10 minutes. Transfer to a bowl of ice water and let cool to handle.
2. Halve the eggs lengthwise, remove the yolks to a medium bowl, and the whites on a plate.
3. Smash the yolks with a fork. Add mayonnaise, yellow mustard, vinegar, salt and pepper to taste and mix well.
4. Evenly fill the egg whites with the yolk mixture, top with rolled-up half slice of smoked salmon and a smoked oyster; garnish with scallions.

To Assemble

Place salad in center of a plate and top with deviled egg.

(Optional: garnish the plate with spicy pepper oil, sundried tomato oil and scallion slivers.)

Chef Lageder’s Cooking Tips and Tricks

To prepare sundried tomato oil, place a cup of olive oil soaked sundried tomatoes in a food processor. Add half a cup of olive oil and blend very well. You may add a little more olive oil to blender, if needed. This is also a great addition to pasta dishes.

Ahi Tuna Tartare “Italian Style”

Serves 4

Ingredients

1 Pound Ahi Tuna, Center Cut

11/2 Tablespoon Capers, Chopped

1 Shallot, Diced

1 Cucumber

2 Tablespoons Olive Oil

½ Lemon, Juiced

½ Teaspoon Lemon Zest

½ Teaspoon Crushed Red Peppers

Salt to Taste

Fennel Sprigs (optional) and Capers for Garnish

1 Ciabatta Loaf, Thinly Sliced and Toasted 

Method

1. Using a mandolin, slice the cucumber length-wise in 8 thin slices. Set aside.
2. Dice the rest of the cucumber into small cubes to yield about a half a cup and place into a salad bowl.
3. Dice the ahi tuna in half-inch cubes and add to the cucumbers.
4. Add rest of ingredients but the ciabatta and garnish, season with salt and toss gently. Set aside.
5. Add two slices of cucumbers on a plate. Place the ahi tuna in the center of the plate by using a cookie cutter or a ring mold.
6. Garnish with fennel sprigs, capers and a drizzle of olive oil
7. Serve with crispy ciabatta.

Chef Lageder’s Cooking Tips and Tricks

You can use scallions in place of fennel sprigs as garnish. Simply soak the scallions in cold water for about one hour to get a natural curl. Italian parsley also serves as a great garnish for tuna tartare.