Salmon Toast with Oil-Poached Salmon, Whipped Garlic Schmear, Charred Pea Vines, & Lemon

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• TOAST:
• 1 loaf seeded sourdough bread, cut into 1/2" slices, brushed with olive oil and toasted
• WHIPPED GARLIC SCHMEAR
• 3 TBS fresh lemon juice
• Zest of a whole lemon
• 5 cloves of garlic
• 3 egg whites
• 1 cup safflower oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• CHARRED PEA VINES
• 1/2 lb pea vines
• 1/2 TBS safflower oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon, for garnish
• OIL-POACHED SALMON
• 1/2 lb salmon, cut into small chunks
• Kosher salt, to taste
• 1 quart of extra virgin olive oil
• 5 cloves of garlic
• 5 sprigs of fresh thyme
• 2 each bay leaves
• 1 tsp black peppercorns, toasted

Preparation

Step 1

GARLIC SCHMEAR:

Add the lemon juice, lemon zest, salt, and the garlic cloves to a blender and pulse for a few seconds to break the cloves up prior to emulsion. Next, add the egg whites. Start the blender on slow and gradually turn up the speed to high. With the blender running, slowly add the safflower oil in a steady stream. Check for seasoning, adding salt and pepper as needed. (Whipped garlic schmear will last for about a week in the fridge).

PEA VINES:

1. Preheat grill to 400F.

2. Toss the pea vines in a small bowl with the oil, a small pinch of salt and pepper, and place on the grill. Don't walk away! These vines will take just a couple of minutes to cook. Quickly take off the grill, place back in the same bowl, and season with a squeeze of lemon.

SALMON:

1. Season the salmon pieces with a small pinch of salt on all sides and let sit for at least 5 minutes.

2. Put the olive oil, garlic cloves, thyme, bay leaves, and black peppercorns into a saucepan. Using a high temperature thermometer, bring the temperature to 120F.

3. Gently lower the pieces of salmon into the oil and poach for 3-4 minutes. The fish is done when it feels firm to the touch with a slight give.

ASSEMBLY:

Smear the whipped garlic on top of the toasted bread, top with oil-poached salmon, and finish with charred pea-vine salad. Enjoy!

Makes 1 dozen small toasts.