Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble
After Paul Qui won the Top Chef Season 9 title, F&W decided to throw him one more challenge: Create a dish based on four ingredients, including salmon and pork rinds. Turns out, Qui loves pork rinds. “My grandmother cooked everything in pork fat,” he says. “If I was lucky, I got to snack on the rinds she made.” The Top Chef winner used them to make a brilliant crumble for salmon carpaccio (raw fish is a specialty at Uchiko, the Japanese-accented Austin restaurant where he is executive chef). To finish the dish, Qui made a lemon aioli and served it with broccoli rabe.
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