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We tend to think of Vanilla as something plain, but there's nothing plain about the ways our guest uses this venerable flavoring. Natasha MacAller, who wrote the cookbook Vanilla Table, told Tonia's Kitchen about 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
We tend to think of Vanilla as something plain, but there's nothing plain about the ways our guest uses this venerable flavoring. Natasha MacAller, who wrote the cookbook Vanilla Table, told Tonia's Kitchen about 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.
