Chef David Thompson Recipes - St. Moritz Gourmet Festival |
Written by Debra C. Argen | ||||||||||||||||||||||
As the owner of Nahm, which specializes in Thai cuisine, he brings Londoners a delicious taste of Thailand. Chef David Thompson graciously shares his recipe for Raw Salmon Salad (pla plaa salmon), which uses "scuds" as one of the ingredient. Rest assured, scuds are simply Thai Bird's Eye Chili Peppers, also called Chili padi, which are small and very hot.
Raw Salmon Salad (pla plaa salmon)
Ingredients:
Method: Trim the salmon fillet and slice finely across. Combine the salt and the lime juice in a bowl, add the fish, and work to marinate; allow to stand for a few moments to "cure" it. The dressing should be equally sour and salty. Add the shallots, lemongrass, mint, and chilies. Toss to combine.
Nahm
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