Sous Vide Salmon, Crème Fraiche and Dill Appetizer
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Ingredients for 2
2 1/2 cups water
1/4 cup salt
1/4 cup sugar
1 (10-ounce) skinless salmon fillet
2 tablespoons extra virgin olive oil
10 to 20 toasts, depending on size
1/2 cup crème fraiche
Fresh dill fronds, for serving
Directions
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Step 1
In a medium bowl, whisk together water, salt, and sugar until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.
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Step 2
Meanwhile, set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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Step 3
Remove salmon from the brine, rinse, and pat dry. Place in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.
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Step 1
When salmon is chilled, carefully remove it from the bag. Discard any cooking liquid. Carefully separate salmon into bite-sized pieces.
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Step 2
Spread crème fraiche on toasts and top with salmon. Garnish with dill. Serve.