Cured Sous Vide Salmon Avocado Cream on Crispbreads
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Ingredients for 2
2 1/2 cups water
1/4 cup sugar
Salt and freshly ground black pepper
1 (8- to 10-ounce) skinless salmon fillet
2 tablespoons extra virgin olive oil
1 avocado, peeled and diced
7 tablespoons crème fraiche
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons freshly squeezed lemon juice
10 to 20 toasts or crackers, depending on size, for serving
Watercress leaves, for serving
In a medium bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.
Meanwhile, set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
Remove salmon from the brine, rinse, and pat dry. Place in a large zipper lock bag with 2 tablespoons olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.
When salmon is chilled, carefully remove it from the bag and transfer to a medium bowl. Discard any cooking liquid.
Add avocado, crème fraiche, dill, Dijon, red wine vinegar, and lemon juice. Mix until creamy. Season to taste with salt and pepper.
Spread salmon mixture on top of toasts. Top with watercress leaves. Serve.