Salmon with Vanilla Sauce and Dill Sour Cream

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This elegant salmon can be served with vodka, white wine, or, of course, champagne. To achieve perfectly thin slices, it's essential to have a well-sharpened chef's knife on hand.

Ingredients

Smoked haddock fillet - 2 lbs
Shallot - 2 heads
Sugar - 1.9 oz
Dill - 4.2 oz
Meyer Lemon Juice - to taste
Citrus Zest Mix - 3 spoons
20% Sour Cream - 8.8 oz
Olive Oil - 5 fl oz
Champagne Vinegar - 1 tablespoon
Buckwheat Groats - 1 tablespoon
Vanilla Pod - ½ pieces
Salt - 1.9 oz
Ground Black Pepper - to taste
Pasilla Pepper - 2 spoons

Step by Step guide

Step 1

Sprinkle a piece of good fresh fillet (salmon, trout, or any fish you prefer) with a mixture of salt and sugar (50 g each), chopped dill (100 g), two teaspoons of lemon zest, and ground black pepper. Wrap it in plastic wrap and refrigerate for three hours to allow the fish to marinate.

Step 2

Remove the fish from the refrigerator and the wrap, then rinse the fillet under cold water to wash away any excess salt and other marinade ingredients.

Step 3

Place a sauté pan with olive oil over low heat, add the chopped shallot, finely sliced half a vanilla bean, vinegar, honey, a pinch of salt, a teaspoon of sugar, and pink pepper.

Step 4

Simmer for 2–3 minutes to allow the ingredients to exchange flavors and aromas, creating a harmonious blend. For a fresh touch, you can season the finished sauce with lemon juice.

Step 5

Mix the sour cream with the remaining dill and lemon zest. Season with salt and pepper.

Step 6

Spread a thin layer of sour cream sauce on the plate, slice the salmon into the thinnest pieces, and arrange them on top of the sauce like carpaccio. Drizzle with a vanilla-butter sauce and serve with salad leaves.