Monday, June 19, 2017

Excuse Me, But is that Vanilla in Your Salmon?


LISTEN TO THE PODCAST


Yes, you read that right, vanilla and salmon.  Not the first things you think of as a combo, but trust us, together it's amazing. Natasha MacAller, who wrote the cookbook Vanilla Table stopped by Tonia's Kitchen to talk about her recipe for a delicious smoked salmon tartine.  It includes Vanilla of course, along with Goat Cheese and capers.  It's an elegant, yet modern take on classic smoked salmon, with a taste that's deliciously unique  


Vanilla sauce
In a medium bowl, whisk yolks with a pinch of sea salt, lemon juice, vanilla paste and honey until well blended.

Tuck a twisted tea towel around base of bowl to hold it steady. While whisking egg mixture continuously, drizzle oil in a slow, steady stream until sauce begins to come together and thicken. If too thick, whisk in a teaspoon of water until well combined. Alternatively, use a hand-/stick- blender to emulsify the sauce. Cover and chill until ready to use. Herb cheese spread In a small bowl, combine the cheeses, fresh herbs, vanilla seeds and pepper until smooth and creamy. 

Assemble and serve


Preheat oven to 180ºC/350ºF/gas mark 4. Split the bread lengthways and brush both sides with olive oil. Toast in oven oiled-side-up until golden brown, about 7 minutes. Remove and cool. Spread bread with herb cheese spread and arrange on a serving platter. Top with the chopped caramelised onions andsmoked salmon. Drizzle with vanilla sauce. Sprinkle with capers, lemon zest and additional fresh herbs or microgreens. Use a sharp serrated knife to cut into slices.