Zesty Citrus Seafood Bruschetta

Name: Zesty Citrus Seafood Bruschetta
Prep time: 2 min
Yield: 6
Ingredients: DEHYDRATED EGG; 1 cup Salt; 1 cup Sugar; 1 tablespoon Paprika (Smoked); 1 large Egg Yolk; ***; DEHYDRATED CHERRY TOMATOES; 1-pint Cherry Tomatoes, sliced in half and seeded; ***; ROASTED GARLIC PUREE; 2 heads Garlic Cloves, peeled; 1 Sprig Fresh Thyme; 1 Sprig Fresh Rosemary; 1 oz Sunflower Oil; Pinch of Salt; ***; CRISPY SURIMI SALAD; 1 ear Corn on the Cob; 14-18 oz Sunflower Oil; 1-16 oz package Captain Jac® Flake Style Surimi Seafood 2802905801; 2 tablespoons Dijon Mustard; 1 medium Lemon, zested and juiced; 1 medium Lime, zested and juiced; 1 medium Orange, zested and juiced; Salt; White Pepper; 1 bunch Dill, chopped; 1 bunch Chives, chopped; ***; CHIVE AIOLI

Prep Time 2 minutes

Yield 6 servings

Ingredients

DEHYDRATED EGG
1 cup Salt
1 cup Sugar
1 tablespoon Paprika (Smoked)
1 large Egg Yolk
***
DEHYDRATED CHERRY TOMATOES
1-pint Cherry Tomatoes, sliced in half and seeded
***
ROASTED GARLIC PUREE
2 heads Garlic Cloves, peeled
1 Sprig Fresh Thyme
1 Sprig Fresh Rosemary
1 oz Sunflower Oil
Pinch of Salt
***
CRISPY SURIMI SALAD
1 ear Corn on the Cob
14-18 oz Sunflower Oil
1-16 oz package Captain Jac® Flake Style Surimi Seafood 2802905801
2 tablespoons Dijon Mustard
1 medium Lemon, zested and juiced
1 medium Lime, zested and juiced
1 medium Orange, zested and juiced
Salt
White Pepper
1 bunch Dill, chopped
1 bunch Chives, chopped
***
CHIVE AIOLI
1-2 bunches Chives
2-3 tablespoons Water
1 cup Mayonnaise
***
GRILLED BAGUETTE
1 Baguette
3-4 oz Sunflower Oil
Salt
White Pepper
***
Microgreens

Directions

DEHYDRATED EGG
Combine sugar, salt and paprika, put half in container. Make divot with shelled egg and put yolk in divot. Cover with remaining sugar mixture, cover loosely and refrigerate 4-6 days or until hard.

Brush off excess cure (dip in water if necessary) and dehydrate in 200°F. oven or dehydrator for 2-3 hours. Store refrigerated.

DEHYDRATED CHERRY TOMATOES
Dehydrate tomatoes in oven or dehydrator for 1 hour 30 minutes. Julienne.

GARLIC PUREE
Wrap garlic with herbs, salt and oil in foil and bake at 350°F. 20 minutes or until soft. Mash and reserve at room temperature.

CRISPY SURIMI SALAD
Oil corn and roast over an open flame or grill until evenly colored. Let cool and shuck.
Heat oil in pan over low heat. Pat surimi dry, sear on both sides. Remove and flake into pieces, refrigerate.

Put yolks in a bowl, whisk in mustard and citrus zest and juices. Whisk in oil until loose mayonnaise consistency. Season with salt and pepper and combine with surimi, tomatoes, corn, dill and chives.

CHIVE AIOLI
Puree chives with water until smooth. Whisk into mayonnaise, transfer to squeeze bottle. Refrigerate.

GRILLED BAGUETTE
Toast baguette slices in oiled pan or on grill. Season with salt and pepper.

To plate, pipe chive aioli in zig zag motion. Spread roasted garlic on one side of bread. Top with surimi salad, microgreens and micro-plane dehydrated egg on top.