Cured Sous Vide Salmon Avocado Cream on Crispbreads

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.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:50

Recipe Time: 01:00

Temperature : 113F / 45C

Ingredients

• 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

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

1. When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.
2. When salmon is chilled, carefully remove it from the bag and transfer to a medium bowl. Discard any cooking liquid.
3. Add avocado, crème fraiche, dill, Dijon, red wine vinegar, and lemon juice. Mix until creamy. Season to taste with salt and pepper.
4. Spread salmon mixture on top of toasts. Top with watercress leaves. Serve.