1 serving Ingredients: 1 thin slice of smoked salmon 3/4-1 tbsp of goat cheese 3-4 tbsp of portobello caviar (recipe below) 1 tbsp of green basil oil 1 tbsp of purple basil oil 1 ginger spiced wonton cracker

Portobello Caviar
Ingredients:

1.5 lbs of trimmed portobello mushrooms
2 tbsp of olive oil
1 1/2 shallots (minced)
2 garlic cloves (minced)
1 tbsp vinegar

Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet over medium/high heat, heat the oil. Add shallots and garlic. Stir occasionally and cook until softened, approximately 1-2 minutes. Add mushrooms. Reduce heat to medium and cook, stirring occasionally, until all of the liquid is evaporated, about 30 minutes. Raise the heat to high. Add vinegar. Stir occasionally until vinegar has evaporated. Remove from heat. Season with salt and pepper. (Will keep in refrigerator overnight)

Salmon

Spread the goat cheese lightly over the smoked salmon. Roll the salmon up with the goat cheese inside. Refrigerate for about 30 minutes, just enough to stiffen it up a little bit. Once chilled, remove from refrigerator. Using a sharp knife, carefully trim off any excess salmon on the ends. Cut the salmon roll into smaller pieces, about 1 inch long.

To Plate:

Place the salmon roulades on the plate, standing them on end. Place about 1 teaspoon of the portobello caviar on the top of the salmon roulades. Put 1 wonton cracker on the side of the plate and dress with basil oil.