Wild Salmon Carpaccio with Provençale Olive Vinaigrette and Fava Bean Blini
A labour intensive recipe from San Francisco but well worth the wait.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fresh Salmon,Fillet | Main | Uncooked | Less than 30 minutes |
Ingredients
- 1.5 pounds salmon filet, skin off
- 1/2 cup unpasteurized Provençale green olives, pitted and chopped
- 3/4 cup extra virgin olive oil Juice of 1 lemon
- 1 bunch of chervil, leaves picked
For the blini: The fava beans are labour intensive, but worth it. One may elect to delete them.
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 whole egg
- 3/4 cup buttermilk
- 1/3 cup milk
- 1 cup fava beans, husks and membrane removed
- 1/2 cup extra virgin olive oil
- 1 tablespoon clarified butter
Method
Thinly slice the salmon and pound until about an eighth of an inch thick, place into the center of individual large plates and chill. Mix together the lemon juice and olive oil, season to taste with salt and pepper and add the green olives. When ready to serve, season the salmon well with salt and pepper and spread the vinaigrette evenly over the surface of the salmon. Sprinkle generously with the chervil and serve with the hot blini.
For the blini: Cook the fava bean over the lowest simmer for about 20 minutes or until very soft, purée and allow to cool. Mix together the dry ingredients, add the wet ingredients and mix until smooth. Add the fava bean purée and mix, season well with salt and pepper. Cook the blini in a Teflon pan for about two minutes on both sides.
