Smoked Salmon with Jerusalem Artichoke Paste
Smoked salmon with Jerusalem artichoke paste is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 thin salmon fillets (80-100 g each)
- 2 tbsp lemon juice
- Salt
- ground pepper
- 250 g Jerusalem artichokes
- 150 g celeriac
- 100 ml heavy cream (at least 30% fat)
- nutmeg
- 1 tsp butter
- 50 ml vegetable stock (as needed)
- nutmeg
- 1 tbsp plant oil
- 50 ml white wine
- 150 ml fish stock
- 8 whole peeled pistachios
- 3 tsp basil pesto (jar)
Instructions
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1.
Drizzle the salmon fillets with lemon juice and let sit for 5 minutes. Lightly salt and pepper each fillet, roll them loosely into spirals, and tie in a circular shape with kitchen twine.
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2.
Peel and cut the Jerusalem artichokes and celeriac into pieces; cook briefly in lightly salted water until tender. Drain and steam off excess moisture.
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3.
Heat the cream and vegetable stock together. Blend the cooked Jerusalem artichokes and celeriac with the cream-stock mixture until smooth, adding more stock if needed to reach a thick‑creamy consistency. Season with salt, nutmeg, and fold in the butter. Keep warm.
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4.
Sauté the salmon spirals in oil; deglaze with wine and fish stock, then cover and poach for about 7 minutes. Remove and arrange on a preheated plate. Pipe the Jerusalem artichoke paste into a pastry bag with a wide tip and spray over the cooked salmon. Garnish each fillet with a pistachio and drizzle pesto before serving.
