Sometimes when I get an idea, I can’t get it out of my head. I just have to do it. Like immediately!
People often ask how I get my ideas for the dishes I create. The inspriration for this one is simple and easy to understand. It’s the culmination of one dish after the other in less than a week.
- I made a cold asparagus and leek soup as part of the first course for our Easter dinner. It was delicious.
- I bought salmon caviar to serve with baby blini and sour cream for a dinner party a few days later.
- For that same party, I made a wonderful seafood salad by poaching the fish in a bath of aromatics, like I used here, and then I pureed it to create the vinaigrette.
- The remembrance of how tasty each of those things were lingered …
They eventually collided in my head. That’s when I got the idea to make a pureed white asparagus and leek-based soup, poach salmon in it — and then serve it with a floating crostini topped with caviar and chive sour cream.
(The urgency came from the leftover caviar sitting in my refrigerator. No way I was going to let it go bad!)
And that’s the way it rolls in the FOODalogue kitchen!
Elegant Fresh Salmon Soup with Caviar Floating Island
- 1 jar clam juice
- 1 cup dry white wine
- 1 cup water (wash out wine and clam juice vessels)
- 1 lb. white asparagus chopped
- 1 leek sliced in ringlets
- small piece of fennel
- small carrot
- handful of fresh herbs (I used basil, chives, cilantro, parsley)
- 1 scallion
- 2 cloves garlic
- ½ lemon
- 1 slice of orange peel
- 1 bay leaf
- dry seasonings (I used sea salt, pepper, fennel powder)
- Additional: 1 salmon steak, salmon caviar roe, sour cream, toasted bread rounds, ¼ cup olive oil, 1 pat of butter.
- Prepare poaching bath of all ingredients.
- Bring to boil and simmer till vegetables are soft.
- Remove bay leaf and citrus pieces.
- Add ¼ cup of olive oil and 1 pat of butter.
- Puree vegetables with immersion blender.
- Raise heat again and when it comes to a boil, add salmon and immediately reduce heat to low.
- Cook about 6-8 minutes.
- Cool and remove salmon.
- Flake salmon into small pieces and add back to broth.
- Toast bread round and top with sour cream, caviar and fennel frond or chive.
1. I cooked the salmon with skin on but removed it when I flaked fish.
2. Recipe yields about 16 ladles.
3. Can be served warm, room temperature or chilled.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!