Salmon with Vanilla Sauce and Dill Sour Cream
Appetizers • Romanian
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 0 lbs
- Shallot 2 heads
- Sugar 0 oz
- Dill 5 oz
- Meyer Lemon Juice to taste
- Citrus Zest Mix 3 spoons
- 20% Sour Cream 10 oz
- Olive Oil 5 fl oz
- Champagne Vinegar 1 tablespoon
- Buckwheat Groats 1 tablespoon
- Vanilla Pod ½ pieces
- Salt 0 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.
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