Go to the Recipe: Salmon Bites
I am planned to make this later this week. Due to timing I would like to prepare the salmon the day before serving and then chill and serve the next evening - around 24-26 hours before serving. Would that be a reasonable approach or is it recommended to prepare the salmon the same day it is to be served?Thanks, Brian
If it's kept well-chilled and vacuum packed, the salmon will keep for several days without a noticeable degradation in flavor.
What if you wanted to used cooked salmon or pre-bought smoked salmon?
What piping bags/tips are used?
where do you source your very delicate tongs and spatulas from?
I made this recipe this week but used it as a larger course. Had 5 salmon bites with the horseradish cream and watercress puree. I made the mi cuit salmon 5 days ahead and kept it in iced water till service and was pleasantly surprized at how fresh it was.
The coriander is a nice touch, but raw roughly ground coriander is not pleasant in the mouth. It catches in your teeth etc. My solution was to lightly toast the seeds in a skillet and grind them in a spice grinder till not quite smooth. I then sifted them through a strainer so that there were not big pieces.
Wow!! Just found this site. I will make the salmon for one of my courses for my NYE dinner. I go to Alaska every year and have a lot lot of salmon in my freezer, all caught by my group and cleaned and vacuumed sealed and frozen with 4 hours of catching. Just got into sous vide cooking a few months ago - this looks like a great preparation - will let you know how it turns out. Fred - I like the idea of using this as a small course as opposed to an amuse bouche.
Since it is cut in smaller pieces is the cooking time the same?
