Ingredients Weight Measure
Smoked salmon slices 12 ea.
Salmon fillets 3 ea.
Mangoes, ripe 4 ea.
Star fruit 4 ea.
Chives 1 bunch
Scallions 1 bunch
Salt and pepper to taste
Sour cream 6 oz.

Chipotle Vinaigrette

Ingredients Weight Measure
Lemon zest 2 Tbsp.
Lemon juice 3 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Sugar 1 Tbsp.
Salad oil 1 cup
Red onion, chopped 3 Tbsp.
Salt and pepper to taste


  1. Line 12 2" PVC pipes with smoked salmon slices.
  2. In hot pan, sear salmon fillets, and cool.
  3. Peel mangoes, and cut 2 mangoes into small squares (1/8" by 1/8"). Save pits and other mangoes.
  4. Cut 36 thin slices of the star fruit, and cut remainder into small squares (1/8" by 1/8").
  5. Cut salmon fillets into small squares, and combine with the mango and star fruit squares.
  6. Slice chives and scallions, and add 3/4 to the fruit and salmon mixture; reserve rest. Add salt and pepper; toss well.
  7. In a pot with water, add mango pits and the remaining mangoes (sliced). Boil until soft. Discard pits.
  8. Puree boiled mangoes until a saucelike consistency is achieved. Chill immediately.
  9. Combine the ingredients for the Chipotle Vinaigrette.
  10. Add just enough vinaigrette to bind the salmon mixture.
  11. Place 3 slices of star fruit on center of each plate. Place PVC pipe on center of slices, and put salmon mixture in PVC pipe with spoon. Carefully remove pipe. Spoon mango sauce onto plate.
  12. Combine sour cream, chives and scallions, and put a dollop on top of the salmon. Serve cold, garnished with sliced chives and scallions.

Yield: 12 servings