Wild B.C. Salmon Salad with "Ranch Dressing," Pickled Cauliflower & Crispy Rye Toast
David Hawksworth, Hawksworth Restaurant / November 2011
For 8 servings (requires advance preparation)
• 3 1/8 cups cauliflower, broken into sm. florets
• 4 1/4 cups Champagne vinegar
• 2 1/8 cups water
• 2 1/8 cups granulated sugar
• 8 sprigs thyme
• 1 Tbsp. whole black peppercorns
• 2 whole bay leaves
Place cauliflower in large bowl; reserve.
Bring remaining ingredients to a boil in a saucepan; cook, stirring, until sugar is dissolved and liquid is rapidly boiling; pour over cauliflower; cool; cover with plastic wrap; refrigerate 24 hours; reserve in refrigerator.
• 1 1/2 cups salt
• 1 cup granulated sugar
• 1 bunch dill
• 1 bunch tarragon
• 2 lemons, zested
• 1 lb. salmon fillet, skinned and boned
Heat salt, sugar, and 16 cups water, stirring, in large pot until salt and sugar are dissolved; remove from heat; stir in herbs and zest; cool.
Add salmon; cover; refrigerate 4 hours.
Place salmon in vacuum-sealable plastic food bag; vacuum seal; cook sous-vide 8 minutes, maintaining water temperature at 129°F; remove from water bath; cool.
Remove salmon from bag; flake salmon into a bowl; cover with plastic wrap; reserve in refrigerator.
• 1 1/2 cups crème fraîche
• 1 1/4 cups Japanese mayonnaise (Kewpie brand)
• 1/2 cup pickled ramps, minced
• 1/3 cup Parmesan, finely grated
• 1/4 cup chives, minced
• 1 lemon, zested
• 1/8 tsp. cayenne
• 1/4 cup buttermilk
• crispy rye bread, thinly sliced and toasted
Mix all ingredients except buttermilk and rye toast in a bowl; gradually whisk in buttermilk to desired consistency; cover with plastic wrap; reserve in refrigerator.
To serve, divide cauliflower among serving plates; divide salmon over top; drizzle with dressing; scatter pieces of crispy rye toast over salad.
What to drink: Henriot Champagne NV