Smoked Salmon Parfait
Smoked Salmon Parfait
KEEP SCREEN ON
Yield: Makes one sharable appetizer
Ingredients
SMOKED SALMON PARFAIT
17 ounces smoked salmon1¼ cups heavy cream
½ cup water
2¼ teaspoons Champagne vinegar
1 teaspoon salt
1¼ cups whipping cream
12 gelatin sheets
GRAVLAX
1 tablespoon mustard seeds1 teaspoon juniper berries, crushed
2 tablespoons coriander
½ cup Pantone Color of the Year 2024 Peach Fuzz white tea leaves
½ cup coarse salt
½ cup sugar
¼ cup fresh dill, finely chopped
2 tablespoons gin
1 side skin-on salmon filet
PICKLED VEGETABLES
Vegetables of choice1 cup rice wine vinegar
¼ cup sugar
1 teaspoon black peppercorns
1 teaspoon kosher salt
Preparation Method
PARFAIT
- In a saucepan, combine 1¼ cups heavy cream with ½ cup water, 17 ounces smoked salmon, 2 teaspoons Champagne vinegar, and 1 teaspoon salt. Heat for 4 minutes or until the salmon is cooked.
- Bloom sheets of gelatin in ice water.
- Whip the whipping cream to stiff peaks.
- Blend and strain the salmon mixture through a fine chinois. Place the blended salmon mixture into a mixing bowl and dissolve the bloomed gelatin into it.
- Fold the whipped cream into the salmon mixture. (Note: Make sure the salmon mixture has cooled down enough before folding with the whipped cream.)
- Chill in the refrigerator for 6 hours or overnight
GRAVLAX
- Toast mustard seeds, juniper berries, coriander, and Peach Fuzz tea in a small, dry sauté pan for several minutes.
- Blend toasted ingredients in a food processor until fine, and then mix with gin, salt, sugar, and dill.
- Spread the mixture over the salmon and wrap it in cheesecloth. Refrigerate, skin side up, for 24 hours with a weight on top. Flip the salmon, flesh side up, and cure for another 24 hours.
PICKLED VEGETABLES
- Mix all ingredients with vegetables and refrigerate for several hours.
SERVE
Combine all three elements onto a serving dish of your choice.