Smoked Salmon Montadito

Smoked Salmon Montadito

Wild Alaskan Smoked Sockeye Salmon
Toasted Brioche, Truffled Cream Cheese,
Pickled Watermelon Radish, Hot Honey

This lovely snack was inspired by the Las Vegas Catalan-cuisine restaurant, EDO Tapas & Wine where it is presented table side under a dome filled with smoke. Chef Oscar Amador’s approach is to add a modern and innovative twist to classic Spanish recipes.

A montadito is a small Spanish sandwich or bite-sized tapa. The name comes from montar (“to mount”), because something tasty is “mounted” on bread. Think of it as Spain’s answer to a crostini or canapé.

Montadito Recipe

Truffled Cream Cheese

• cream cheese
• truffle oil
• truffle salt

Let cream cheese soften at room temperature. Blend truffle oil and salt into cream cheese until smooth and well-combined.

Pickled Watermelon Radish

• 1 large watermelon radish, thinly sliced
• 1/2 c. white vinegar
• 1/2 c. water
• 2 T. sugar
• 1 t. salt

Put sliced radish in a heat-proof dish. Bring vinegar, water, sugar, and salt to a boil. Pour vinegar mixture over the radish. Let cool, then refrigerate. It is ready to eat in one hour and will keep for up to one week.

To Compose

• butter
• brioche
• smoked salmon slices
• hot honey
• edible flowers (these are white dianthus)
• parsley

Melt butter in a sauté pan then add the brioche to toast on both sides. Spread truffled cream cheese on the toast. Top with folded slices of salmon. Then top the salmon with batons of pickled watermelon radish. Drizzle hot honey over the entire montadito. Garnish with edible flowers and parsley leaves.

Note

The Chef will be closing EDO Tapas soon for a full refresh and will reopen in the same space as a new concept.

EDO Tapas & Wine
3400 S. Jones Blvd.
Las Vegas, NV