Sous Vide Salmon Bites on Toast

(10)

Christina Wylie

Koh Samui Thailand

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, ...

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These light bites are perfect for entertaining with pizazz — to be perfectly honest, they make smoked salmon canapés look like child’s play. By only cooking the salmon cubes at 34ºC, the results are silky-smooth, bite-sized mouthfuls. Seasoning the salmon with salt, pepper and a small squeeze of lemon helps to lift out the flavours. You’ve then got a bit of creaminess from the cheese, freshness from the chives, and crunch from the toast – what’s not to like? We've written this recipe using a 1-pound salmon filet, which we sliced into 12 individual pieces for four 3-piece servings. You can increase or decrease the amount of salmon, bread, and cheese as you'd like. If you use a larger piece of salmon, divide it among 3 bags for even cooking.
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Ingredients for 4

  • 1 (12-ounce) skinless salmon filet, sliced into 12 bite-sized cubes

  • 1/3 cup extra virgin olive oil

  • 3 slices whole wheat sandwich bread

  • 3 tablespoons cream cheese

  • Juice of 1/4 lemon

  • Salt and freshly ground black pepper

  • 1 bunch chives, thinly sliced, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 93ºF (34ºC).

  • Step 2

    Divide the salmon between 2 large zipper lock bags, making sure that the salmon can be sealed in one single layer. Divide the olive oil between the bags and seal using the water immersion method. Place the bags in the water bath and set the timer for 30 minutes.

  • Step 3

    When the timer reaches 15 minutes, toast the bread until golden brown. Use a small circular cookie cutter to cut the bread into 12 even circles.

  • Step 4

    Spread about 3/4 teaspoon cream cheese on each piece of toast, making the surface of the cream cheese as flat as possible.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags and transfer to a plate. Discard the cooking liquid.

    • Step 1

      Season the salmon with salt, pepper, and lemon juice. Place one piece of salmon on each piece of cream cheese-covered toast. Garnish salmon with chives, and serve.

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93.2 F / 34 C Recipe Temp
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