Sous Vide Brined Salmon Paté
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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
In a large bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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.
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.
Remove the salmon from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.
In a medium bowl, mix together mascarpone, mayonnaise, dill, scallions, lemon juice, horseradish, and Dijon.
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.