Zesty Citrus Seafood Bruschetta

Name: Zesty Citrus Seafood Bruschetta | Food Service Recipes | Trident Seafoods
Yield: 6 servings
Ingredients: 1 cup Salt; 1 cup Sugar; 1 Tbsp Paprika (Smoked); 1 large Egg Yolk; 1 pint Cherry Tomatoes, sliced in half and seeded; 2 heads Garlic Cloves, peeled; 1 Sprig Fresh Thyme; 1 Sprig Fresh Rosemary; 1 oz Sunflower Oil; Pinch of Salt; 14-18 oz Sunflower Oil; 1-16 oz package Captain Jac® Flake Style Surimi Seafood; 2 Tbsp Dijon Mustard; 1 medium Lemon, zested and juiced; 1 medium Lime, zested and juiced; 1 medium Orange, zested and juiced; Salt; White Pepper; 1 bunch Dill, chopped; 1 bunch Chives, chopped; 2-3 tablespoons Water; 1 cup Mayonnaise; 1 Baguette; 3-4 oz Sunflower Oil; Salt; White Pepper; Microgreens

6 servings

Ingredients

Dehydrated Egg

1 cup Salt
1 cup Sugar
1 Tbsp Paprika (Smoked)
1 large Egg Yolk

Dehydrated Cherry Tomatoes

1 pint Cherry Tomatoes, sliced in half and seeded

Roasted Garlic Puree

2 heads Garlic Cloves, peeled
1 Sprig Fresh Thyme
1 Sprig Fresh Rosemary
1 oz Sunflower Oil
Pinch of Salt

Crispy Surimi Salad

14-18 oz Sunflower Oil
1-16 oz package Captain Jac® Flake Style Surimi Seafood
2 Tbsp Dijon Mustard
1 medium Lemon, zested and juiced
1 medium Lime, zested and juiced
1 medium Orange, zested and juiced
Salt
White Pepper
1 bunch Dill, chopped
1 bunch Chives, chopped

Chive Aioli

2-3 tablespoons Water
1 cup Mayonnaise

Grilled Baguette

1 Baguette
3-4 oz Sunflower Oil
Salt
White Pepper
Microgreens

Directions

Dehydrated Egg
1. Combine sugar, salt and paprika, and put half in a container. Make a divot with a shelled egg and put the yolk in the divot. Cover with remaining sugar mixture, cover loosely and refrigerate for 4-6 days or until hard.
2. Brush off excess cure (dip in water if necessary) and dehydrate at 200°F. oven or dehydrator for 2-3 hours. Store refrigerated.
Dehydrated Cherry Tomatoes
1. Dehydrate tomatoes in an oven or dehydrator for 1 hour and 30 minutes. Julienne.
Garlic Puree
1. Wrap garlic with herbs, salt and oil in foil and bake at 350°F. 20 minutes or until soft. Mash and reserve at room temperature.
Crispy Surimi Salad
1. Oil corn and roast over an open flame or grill until evenly colored. Let cool and shuck. Heat oil in a pan over low heat. Pat surimi dry and sear on both sides. Remove and flake into pieces, refrigerate.
2. Put yolks in a bowl, whisk in mustard and citrus zest and juices. Whisk in oil until loose mayonnaise consistency. Season with salt and pepper and combine with surimi, tomatoes, corn, dill and chives.
Chive Aioli
1. Puree chives with water until smooth. Whisk into mayonnaise and transfer to squeeze bottle. Refrigerate.
Grilled Baguette
1. Toast baguette slices in an oiled pan or on a grill. Season with salt and pepper.
To plate, pipe chive aioli in zig zag motion. Spread roasted garlic on one side of bread. Top with surimi salad, microgreens and micro-plane dehydrated egg on top.