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The Inn at New Town Farm
Tri Color Heirloom Tomato Tartare
Smoked Salmon Vinaigrette
Prepared by Chef Tim Groody
Serves 4
1 green heirloom tomato
1 red or purple heirloom tomato
1 yellow or orange heirloom tomato
2 T chiffonade basil
1 T balsamic vinegar
2 T extra virgin olive oil
salt and pepper
4 oz smoked salmon pieces
Dice tomatoes into 1/6" pieces. Toss with 1 tsp salt. Let sit 10 minutes. Drain out liquid. Reserving the liquid in another bowl. Add basil, vinegar and ½ the oil to the tomatoes. On plates form the tomato in 2" ring molds. Toss crumbled salmon into the tomato water. Spoon around the tomato tartare. Garnish with basil leaves or arugula. Serve and Enjoy!!!!!
