Kevin Silk, Executive Chef, Savannah Yacht Club
When Executive Chef Kevin Silk was developing a menu for a wine dinner at Savannah (Ga.) Yacht Club, he leaned on his love for cured salmon.
“I had an idea to make a roulade and knew wrapping it around a scallop and lobster mousse would be elevated and pair well,” he says. “I had beet-cured salmon once before and loved the tie-dye appearance of it, so figured that would be a good idea to make the plate even more appealing.”
Then, because he wanted to keep the dish light for the season, and because dill pairs well with salmon, he created a frisee and dill salad, dressed with extra virgin olive oil and salt.
“For the sauce, I made a citrus gastrique to add some sweetness and acidity to the dish,” he says. “Then, for texture, I remembered my wife had made a great brown butter crumble on a dish in the past, and I knew that would add another layer of depth to the dish.”
See Silk’s scallop and lobster roulade below, with beet-cured salmon, dill, frisée, brown butter crumble and citrus gastrique:
