We continue with Vanilla Week here at Tonia's Kitchen. All week, we've been talking with Natasha MacAller, who wrote the cookbook Vanilla Table. Today, Natasha told Tonia 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.
