Cured Sous Vide Salmon Avocado Cream on Crispbreads

(2)

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Recipe Temp 113 F / 45 C
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This creamy dip-like salmon and avocado cream is great for a healthy lunch option on the go. It's fresh, and owing to the healthy avocado fats, will keep you full for longer.

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

Directions

  • Step 1

    In a medium bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.

  • Step 2

    Meanwhile, set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).

  • Step 3

    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.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.

    • Step 2

      When salmon is chilled, carefully remove it from the bag and transfer to a medium bowl. Discard any cooking liquid.

    • Step 3

      Add avocado, crème fraiche, dill, Dijon, red wine vinegar, and lemon juice. Mix until creamy. Season to taste with salt and pepper.

    • Step 4

      Spread salmon mixture on top of toasts. Top with watercress leaves. Serve.

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113 F / 45 C Recipe Temp
Recipe Time
Prep Time