What a wonderful sight to see. A small little bite of bursting flavors. Just enough. Nothing more. One bite and that's it? Yes. It's the wonderful course of the "Amuse Bouche". It is seldom seen yet richly desired. One bite that is usually amidst white table cloths and a Steinway. This bite is meant to literally wake up your mouth and prepare it for the on coming rich food that we seek. These morsels of food that are served on the delicate little spoons have become my favorite indulgence of the dining experience. The amuse takes time to prepare and the attention to detail must be perfectly executed. This is the first representation of the chef to the diner, and this is the diner's first impression and foretelling of the next hours to be enjoyed. Each piece must be precisely placed in order to fit into the spoons perfectly concave shape. No spills, nothing out of place, and a flavor that must speak loud enough to be heard yet subtle enough not to overtake the palette. Perfect balance. -Why is this small piece of luxury only enjoyed out? Why can't we start having amuse-ing times at our table? It will be fun. It will be new. It will teach us this: We have become too focused on the third and forth course of life, and have forgotten about the small yet explosive little details that can get us started.
"Amused" Smoked Salmon Roll
3 oz Smoked salmon
Capers
1 lemon, juiced
2 oz lump crab
smoked sea salt
fresh dill
-Start with dry salmon laying flat.
-Brush lightly the lemon juice over salmon
-Lay crab in single row
-Roll salmon and cut into small rolls
-Plate each roll separately or in amuse spoons
-Top each roll with one caper, pinch of dill and a few granules of sea salt
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