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Recipe by: jevin
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5 oz. salmon trim
8 oz. smoked salmon trim
5 oz. tuna trim
2 tbsp. capers, chopped
1 tbsp. red onion, pared, small dice
1/2 tsp. Dijon-style mustard
2 tbsp. lemon juice
1/4 tsp. anchovy paste
Place salmon and tuna trim in blender or food processor; process for about 40 seconds. (Mixture should be chunky, not smooth.) Add remaining ingredients; process briefly to combine. Using tablespoons, form into 8 quenelles.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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