Salmon Bites with Saffron Aioli

Ingredients

• 1 onion
• 6 dried tomatoes
• 5 untreated oranges (about 300 ml juice)
• 1 tbsp plant oil
• 180 g gelatin sugar (2:1)
• 500 g gravlax salmon
• 1 stalk Parsley
• 0.25 bunch chives
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp sharp mustard
• 0.5 tsp turmeric
• Salt
• pepper (from the mill)
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 12 slices pumpernickel bread
• 2 tbsp sugar

Instructions

1. 1.

   Peel the onion and dice finely. Soak the tomatoes in lukewarm water, drain, and dice them as well. Juice the oranges. Heat the oil in a pot, sauté the onion until translucent, add the dried tomatoes, deglaze with the orange juice, and stir in the sugar. Mix well, bring to a boil, and simmer for 4 minutes.

2. 2.

   Pour the gel into a glass, seal tightly, place upside down for 10 minutes, flip, and let cool completely. Dice the salmon into small cubes. Wash the herbs, shake off excess moisture, and finely chop the leaves. Let all aioli ingredients sit at room temperature until they reach room temperature.

3. 3.

   Press the garlic cloves to extract their juice. Add egg yolks, mustard, turmeric, saffron, a pinch of salt and pepper. Whisk in a large bowl until pale creamy. Gradually add oil first by drops, then slowly while whisking continuously, ensuring each addition is fully incorporated before adding more. Season with salt and lemon juice. Use a round cutter (6 cm diameter) to cut circles from the bread.

4. 4.

   Caramelize the sugar in a pan and toast the bread slices in it. Let dry on parchment paper. Mix the gel with salmon and chopped herbs, then use a 4 cm round cutter to place small mounds onto the bread slices. Top each with a dab of saffron aioli and ground pepper, arrange on an etagere for serving.