Aureole's Salmon Tartare Featured in Maureen Clancy's Cooking Class

Maureen Clancy features an Aureole dish in cooking class that she did at Great News, San Diego's largest cooking school.

Chef Charlie Palmer's Salmon Tartar with Citrus Cream is another upscale restaurant creation that can be duplicated in a home kitchen. Who would have thought of marinating tiny cubes of fresh salmon in German Riesling wine and a blizzard of minced herbs? Palmer, that's who. And he does a splendid job with the concept at his Aureole Las Vegas restaurant in the Mandalay Bay Resort & Casino.

The bright, fragrant herb mixture includes cilantro, chives and mint. Chopped capers and shallots add both texture and zing. And the light, fruity Riesling brings out the best in the silken fish.

Palmer's presentation is elegant and easy. Choose a pretty martini glass, spoon in a bit of the salmon tartar. Float a bit of cold Riesling on top. Garnish with the Citrus Cream and microgreens. If you're feeling ambitious, you can create the dramatic and cracklingly delicious Citrus Tuile shown here, too.

Even with the Citrus Cream and the Micro Cilantro Salad (you can substitute another microgreen if cilantro isn't available), we're looking at just 15 or 20 minutes to create a dish that shows up nightly in one of the country's most acclaimed restaurants.

For the full story and complete recipe click here