Travis Swikard is Executive Chef at Boulud Sud in New York City. He was awarded the Best Dish North America winner at the 2017 Ōra King Awards.
Watch Travis describe his dish, and read about his inspiration below.
I called my entry “Japanese Whisper” because everything about the dish looks like a beautiful, seasonal, Mediterranean dish without telling anybody that it is actually Japanese inspired.
I was inspired by a trip to the farmers market and a bit of nostalgia – I love wasabi peas!
The dish is a tartare of Ōra King salmon with flavors of Japan but in a Mediterranean, seasonally and ingredient focused restaurant.
The salmon is cured in sake-soaked Kombu, diced, and seasoned with toasted sesame seeds and nori (like furikake). The garnish is inspired by wasabi and peas but instead of using actual wasabi I made a dressing of creme fraiche, dijon mustard and horseradish. It is garnished with sweet summer cucumbers, super spicy daikon radish and nasturtium – which has a natural wasabi and seaweed/umami flavor to it.