Cured Sous Vide Salmon Avocado Cream on Crispbreads
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
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 0
When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.
-
Step 1
When salmon is chilled, carefully remove it from the bag and transfer to a medium bowl. Discard any cooking liquid.
-
Step 2
Add avocado, crème fraiche, dill, Dijon, red wine vinegar, and lemon juice. Mix until creamy. Season to taste with salt and pepper.
-
Step 3
Spread salmon mixture on top of toasts. Top with watercress leaves. Serve.