The Modern Salad by Elizabeth Howes

Author:Elizabeth Howes
Language: eng
Format: epub
ISBN: 9781612435756
Publisher: Ulysses Press
Published: 2016-06-06T04:00:00+00:00

Cider Smoked Salmon and Toasted Rye Salad with Pickled Onion and Thyme Cream

Years ago, I spent several weeks in London with my hilarious friend Chris as a tour guide. Adventuring through the narrow, picturesque streets, you never know quite what you’ll find. There’s soul and a sense of life pulsing through every quaint corner of this city. My favorite part of each day was when we’d tuck into a neighborhood pub for a cider. Those days seemed to unfold effortlessly. The cider, stone-ground mustard, and truffle oil marinade for the salmon is as effortless and thrilling as that unforgettable trip.

SERVES 4

1 cup apple cider

1/4 cup stone-ground mustard

1 teaspoon white truffle oil (optional)

16 ounces wild smoked salmon

6 medium golden beets, cleaned, both ends trimmed

1 tablespoon grapeseed oil

1 cup crème fraîche or Greek yogurt

1 teaspoon finely chopped fresh thyme leaves

8 slices dense rye bread, each about 1/4 inch thick

1/4 cup, plus 1 tablespoon Caraway Oil (page 91), divided

1/2 cup Pickled Red Onion (page 90)

2 heads butter lettuce, torn into bite-size pieces

sea salt and freshly cracked black pepper

In a medium bowl, whisk together the cider, mustard, sea salt, pepper, and truffle oil, if using. Slice the salmon into about 2 x 3-inch pieces. Gently toss to combine in the marinade, cover tightly, and refrigerate for 1 hour.

Preheat the oven to 400°F. Place the beets on a large piece of parchment paper, and drizzle with the grapeseed oil. Wrap the paper around the beets, folding the edges to secure them, and place on a baking sheet. Bake on the middle rack of the oven for 35 to 45 minutes, or until a fork inserted into the middle easily pierces the beets. Remove from the oven, and allow to cool before peeling and slicing into quarters.

In a medium bowl, combine the crème fraîche or yogurt with the thyme, and season with salt and pepper. Cover and refrigerate the thyme cream for up to 5 days.

To make the toasted rye, brush the bread on both sides with 1 tablespoon of the caraway oil, and place on a grill pan or other heavy skillet, over medium-high heat. Cook for 2 to 3 minutes per side, or until grill marks form and the bread is crispy. Once cool, tear into bite-size pieces.

On a large platter or on individual plates, arrange the marinated salmon, beets, rye bread, pickled red onion, and lettuce. Drizzle the lettuce and beets with the remaining 1/4 cup of caraway oil. Season with salt and pepper, if desired. Serve the thyme cream on the side.

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