Cured Sous Vide Salmon Avocado Cream on Crispbreads
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Anova
Pro-level cooking techniques made simple.
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
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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.
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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 2 tablespoons 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 and transfer to a medium bowl. Discard any cooking liquid.
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Step 2
Add avocado, crème fraiche, dill, Dijon, red wine vinegar, and lemon juice. Mix until creamy. Season to taste with salt and pepper.
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Step 3
Spread salmon mixture on top of toasts. Top with watercress leaves. Serve.