Smoked Salmon with Sous Vide Egg Yolk
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Ingredients for 3
6 large egg yolks
6 slices crisp toasted bread
Crème fraiche or cream cheese, optional
Sliced smoked salmon
1 teaspoon drained capers
1 teaspoon chopped fresh chives
Salt and freshly ground black pepper
Lemon wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 143ºF (62ºC).
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Step 2
Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.
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Step 3
A few minutes before the egg yolks are finished, prepare the salmon toasts. Spread crème fraiche or cream cheese over toasts, if using. Fold salmon slices over crème fraiche, keeping in mind that you want the egg yolk to sit on top and not roll off.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags and place on top of the salmon. Sprinkle with capers, chives, salt, and pepper. Serve with lemon wedges.