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Recipe Demonstrated by Chef Chris Hughes of Tre Amici Prime Steakhouse & Seafood It’s a new year, and you know what that means: time for resolutions. People are signing documents for a new gym membership, throwing away their cartons of Marlboro Reds and eating more greens and less deep-fried tacos. Or is that “fewer” deep-fried tacos. Too confusing, so might as well drop that one. I on the other hand, just want to become better at multi-tasking. I might need to take a lesson or two from Tre Amici.
A lot of changes have been going on recently at this North Dallas restaurant. Not only did the steakhouse drop the “Fruia” from the restaurant name, they also introduced Chris Hughes as the new chef de cuisine and a new management team.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there. Tre Amici has been keeping busy. On February 4, they will host a three-course dinner with silent auction and reception to benefit St. Jude’s Children’s Research Hospital.
Today we decided to keep Chef Hughes even busier by having him prepare a popular item from their appetizer menu, the smoked salmon bruschetta. Ingredients:
Herb bread
Mascarpone spread mix Step 1: Prepare the mascarpone mix in separate bowl, then spread a
layer on the herb bread. Step 2: Cut the two smoked salmon fillets into halves and place each
half on the mascarpone spread. Step 3: Mix the grape tomatoes, yellow pear tomatoes and olive oil
together. Add a layer of the mix to each herb bread. Garnish with micro
greens. Voila!
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Toppings
2 Smoked Salmon fillets
1/2 cup of grape tomatoes
1/2 cup of yellow pear tomatoes
Dash of salt and pepper
Micro greens
1 TBSP olive oil
1 cup Mascarpone cheese
1/2 cup shallots
2 TBSP dill
Pinch of salt and pepper for taste
