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cliff wharton
rising stars
September 2003 WASHINGTON, D.C.
House Smoked Salmon and Crisp Wonton Napoleon with Kaiware Sprouts and Chinese Mustard Honey Aioli
Chef de Cuisine Cliff Wharton of TenPenh Restaurant — Washington, D.C.
Adapted by StarChefs

Yield: 8 servings


    For Chinese Mustard Honey Aioli
  • 1 egg
  • 3 Tablespoon rice wine vinegar
  • 5 Tablespoons honey
  • 2/3 cup Dijon mustard
  • 2 cups blended olive oil (25% canola oil, 75% olive oil)

  • For Wonton Crisps
  • 24 wonton wrappers
  • Vegetable oil for frying

  • For Salmon
  • 2 pounds smoked salmon, cut into 1 ounce pieces (3-4 ounces per serving)
  • 1 large red onion, julienned
  • 1 bunch Kaiware sprouts (aka daikon radish sprouts, available in asian markets)
  • 1 bottle eel sauce, also called kubiyaki sauce


Prepare the Mustard Honey Aioli:
In a blend, combine the first 4 ingredients. Blend on medium-high speed until thoroughly combined. Slowly add oil and blend until incorporated.

Prepare the Wonton Crisps:
In a deep fryer or large pot, heat oil to 375 degrees. Carefully deep fry wonton wrappers until crisp and golden brown. Remove wontons from oil with slotted spoon and place on paper towels to absorb excess oil. Set aside.

To serve:
Fill a squeeze bottle with aioli and another with eel sauce. Squeeze small amount of aioli onto center of plate to secure first wonton crisp. Place one wonton crisp in the center of a plate. Cover wonton crisp with 1 ounce of smoked salmon, a small amount of red onion, a few Kaiware sprouts, and a few drops of aioli. Repeat this twice more and make sure to end with a wonton crisp. Drizzle aioli and eel sauces over top of dish and serve.

Wine Pairing:
Sancerre, Domaine Vincent Delaporte, Chavignol, 2001

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