- 3 Tbsp chopped ginger
- 1 Tbsp minced garlic
- 1 tsp olive oil
- 1 carrot cut in small julienne
- 1 zucchini cut in small julienne
- 3 ounces smoked salmon, julienned ( the original recipe calls for smoked marlin)
- 4 Tbsp oyster sauce
Potato skins:
- 8 small new potatoes
- 1 quart oil for deep frying
Garnish:
- 1/2 Cup sour cream
- 3 Tbsp tobiko ( fish roe)
- 1 scallion julienned
In a skillet sauté the ginger and garlic in olive oil for 30 seconds.
Add carrots zucchini and sauté for 20 seconds until they are soft.
Add the fish and cook for 1 minute more.
Mix in the oyster sauce and set aside.
Cut the potatoes lengthwise and empty the center with a spoon. Deep fry the skins in the oil till they are cooked. You can do this with relatively little oil in a frying pan also.
Place some of the filling in the center of each potato. Top with sour cream, fish row and scallions.
Serve immediately.
Makes 16 skins .
