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
Directions
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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.
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Step 2
Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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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.
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Finishing Steps
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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.
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Step 1
Remove the salmon from the bag and wrap tightly in plastic wrap. Refrigerate for 6 hours.
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Step 2
In a medium bowl, mix together mascarpone, mayonnaise, dill, scallions, lemon juice, horseradish, and Dijon.
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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.