Russian Salad with Lightly Salted Salmon
⏳ Time
1 day
🥕 Ingredients
20
🍽️ Servings
12
Description
For the salmon, John Smith sprinkles some tomato and herb caviar—soaked in fragrant oil with spices, accordingly, the tomatoes and herbs. But that is optional.
Ingredients
- Lightly Salted Red Fish - 3.2 oz
- Gelatin - 0.2 oz
- Celery salt - 3 fl oz
- Mayonnaise - 0.2 oz
- Quail Egg - 3 pieces
- Crayfish - 3 pieces
- Sweet Pepper - 10.6 oz
- Canned Mushroom Soup - 1.8 oz
- Agar-Agar - 0.2 oz
- Chicken Broth - 0 fl oz
- Salt - 0 oz
- Mandarin Puree - 0.1 oz
- Cress salad - 0 oz
- Black Salt - 0 oz
- Shizo Salad - 0 oz
- Chopped almonds - 6½ g
- Borodinsky Bread - 4.6 oz
- Unrefined Sunflower Oil - 0 fl oz
- Ground Cumin - ½ g
- Flower Salt - 0.1 oz
Step by Step guide
Step 1
Cure the salmon; for this, mix 300 grams of salt, 150 grams of sugar, 50 ml of freshly squeezed orange juice, and 20 ml of brandy. Rub this mixture onto a kilogram of chilled salmon, skin side down, and let it marinate for 24 hours. After the time has passed, remove any excess salt from the fish and pat it dry with a paper towel.
Step 2
Make bread crumbs: Cut 130 grams of Borodinsky bread into slices, removing the crust, and place it in the oven for five to six hours at 122°F. Grind the dried bread in a coffee grinder to a fine powder, then add 6.5 grams of roasted almonds and grind again to a fine powder. Mix with 0.5 grams of ground cumin, 5 ml of fragrant sunflower oil, and 2 grams of fleur de sel.
Step 3
Make celery jelly: dissolve 5 grams of sheet gelatin in 100 ml of celery broth, stir until smooth, and strain through a fine sieve. Pour a little of the liquid into a dish and place it in the refrigerator.
Step 4
Make the pea puree: Blend 50 grams of canned green peas, 10 ml of vegetable broth, and 1 gram of salt until smooth, then pass it through a fine sieve to achieve a homogeneous puree without air bubbles.
Step 5
Make carrot puree: roast 100 grams of carrots wrapped in foil, peel them, and place in a blender. Add 50 ml of freshly squeezed carrot juice, blend everything together, and strain through a sieve to achieve a smooth puree without bubbles.
Step 6
Prepare the mascarpone paste: blend 120 grams of cheese, 10 grams of chopped parsley, 6 ml of unrefined sunflower oil, and a pinch each of pepper and fleur de sel.
Step 7
Make red pepper jelly: Roast 300 grams of bell peppers wrapped in foil, peel off the skin and seeds, and blend them in a blender. Strain the puree through two layers of cloth to extract the juice. Stir in 6 grams of agar, bring to a boil, pour into a flat mold, place in the fridge, and once it sets, cut into small cubes.
Step 8
Remove the celery jelly dish from the refrigerator. On both sides of the dish, create drops of pea and carrot purée, mayonnaise, and bread crumbs. In the center, place slices of salmon on the cheese mixture, topped with poached shrimp tails and quail egg yolks. Garnish the dish with pepper jelly, black salt, and sprouts of watercress and shiso.
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