Salmon Marinated in Sweet Vinegar with Creamy Sour Cream and Green Onion Sauce
Salads • European
Description
Salmon loves marinades and pairs wonderfully with creamy ingredients — a hallmark of Scandinavian cuisine. The sour cream sauce should be whipped at high speeds to achieve a mousse-like consistency.
Ingredients
- Rice Vinegar for Sushi 4 spoons
- Salmon 10 oz
- Raw cane sugar 4 spoons
- Scallions 0 oz
- Arugula 5 oz
- Safflower Oil 2 spoons
- Lemon 1 piece
- Sunflower Seeds 0 oz
- Borodinsky Bread 5 oz
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Toast the shelled sunflower seeds in a dry skillet. Cut the Borodinsky bread into small cubes and dry them in the oven or in the same skillet.
Step 2
Slice the lightly salted salmon (or salmon, trout) and marinate it in rice vinegar and sugar.
Step 3
It is not necessary to create a marinade bath. Simply spray the fish with vinegar and sprinkle it with sugar from a handful.
Step 4
In a blender, prepare a sauce using sour cream, green onions, the juice of half a lemon, and 2 tablespoons of unrefined sunflower oil. It's best to blend it at high speeds. The sauce should have a creamy texture and a delicate green color.
Step 5
On the plates, arrange the arugula and nestle a few pieces of marinated fish among its leaves. Artfully scatter some rye croutons on top, sprinkle with seeds, and generously drizzle everything with a sour cream and onion sauce. There's no need to add salt; even lightly salted salmon is salty enough.
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