Sous Vide Brined Salmon Paté
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 Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 1/2 cups water
1/4 cup granulated sugar
Salt and freshly ground black pepper
2 (6-ounce) skinless salmon fillets
2 tablespoons extra virgin olive oil
1/2 cup mascarpone
1/3 cup mayonnaise
1 tablespoon finely chopped dill
2 teaspoons diced scallions
1 teaspoon freshly squeezed lemon juice
1 teaspoon horseradish cream
1 teaspoon Dijon mustard
Directions
-
Step 1
In a large bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.
-
Step 2
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
-
Step 3
Remove the salmon from the brine and pat dry. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.
-
Step 1
Remove the salmon from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.
-
Step 2
In a medium bowl, mix together mascarpone, mayonnaise, dill, scallions, lemon juice, horseradish, and Dijon.
-
Step 3
Unwrap salmon. Using a fork, flake salmon into mascarpone mixture. Mix until salmon is well-combined but still has a chunky texture. Season to taste with salt and pepper. Serve.