Slow-cooked Salmon Fil­let with Tra­di­tional Condi­ments

Epicure - - COVER STORY -

This tra­di­tional salmon dish (page 64) from Fin­land is In­sta­gram-wor­thy and easy to recre­ate. Opt for a sus­tain­able source; salmon from Sal­mon­farm, one of the pi­o­neers of Fin­land sus­tain­able fish farming, was cho­sen for this recipe.

Serves 10

Prep time 30 min­utes Cook time 1 hour

• 1.5kg salmon fil­let

• 5g sea salt

• 5g white pep­per pow­der • 50g fresh dill

• 10 hard boiled eggs

• 2 white onions, diced

• 5 roma toma­toes, diced • 120g chives, diced

• 300g sour cream

• edi­ble flow­ers, to gar­nish • chives, to gar­nish

» Pre­heat oven to 85ºc.

» Sea­son the salmon fil­let with sea salt, white pep­per pow­der and dill. Let it rest for 20 min­utes be­fore bak­ing the salmon fil­let for an hour.

» Sep­a­rate the egg yolks and egg whites, and dice them. Set aside.

» On a sil­ver plat­ter, place the baked Fin­nish salmon fil­let on it and ar­range the egg yolks, egg whites, roma toma­toes and chives ac­cord­ing to the pic­ture (page 64).

» Then gar­nish it with edi­ble flow­ers and chives. Serve it with a bowl of sour cream.

Slow-cooked salmon fil­let with tra­di­tional condi­ments

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