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KEEP SCREEN ON

Yield: Makes one sharable appetizer

Ingredients
SMOKED SALMON PARFAIT
17 ounces smoked salmon 

1¼ cups heavy cream

½ cup water

2¼ teaspoons Champagne vinegar

1 teaspoon salt

1¼ cups whipping cream

12 gelatin sheets

GRAVLAX
1 tablespoon mustard seeds

1 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 choice

1 cup rice wine vinegar

¼ cup sugar

1 teaspoon black peppercorns

1 teaspoon kosher salt 

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Preparation Method

PARFAIT

  1. 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.
  2. Bloom sheets of gelatin in ice water.
  3. Whip the whipping cream to stiff peaks.
  4. 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.
  5. Fold the whipped cream into the salmon mixture. (Note: Make sure the salmon mixture has cooled down enough before folding with the whipped cream.)
  6. Chill in the refrigerator for 6 hours or overnight



GRAVLAX

  1. Toast mustard seeds, juniper berries, coriander, and Peach Fuzz tea in a small, dry sauté pan for several minutes. 
  2. Blend toasted ingredients in a food processor until fine, and then mix with gin, salt, sugar, and dill.
  3. 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

  1. Mix all ingredients with vegetables and refrigerate for several hours.



SERVE
Combine all three elements onto a serving dish of your choice.


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