Smoked Salmon Brandade With Oven-Roasted Tomato Coulis and Dill Creme Fraiche

By Joelene

Ingredients

• Coulis:
• 2 tablespoons olive oil
• 1/4 cup garlic, finely chopped
• 4 shallots, finely chopped
• 2 cups heavy cream
• 2 pounds smoked salmon, roughly chopped
• 4 jumbo Yukon gold potatoes, cooked and shredded with a potato ricer
• 1/4 cup extra virgin olive oil
• 1 tablespoon Banyuls vinegar (can substitute red wine vinegar)
• Salt and freshly ground pepper to taste
• 1 cup flour
• 2 cups beaten eggs
• 2 cups bread crumbs
• Canola oil for frying
• 2 pounds Roma tomatoes for coulis
• Salt, pepper and olive oil for seasoning
• 1/4 cup extra virgin olive oil
• Creme fraiche:
• 1 container, 8 ounces, creme fraiche
• 1 tablespoon chopped dill, plus extra for garnish
• 1 lemon, cut in slices for garnish

Preparation

Step 1

Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil and, when hot, add garlic and shallots. Saute until soft, about 3 to 5 minutes. Remove and set aside. In a separate saucepan on medium-low heat, add cream and bring to a simmer. Meanwhile, place the chopped smoked salmon in a food processor or blender. Add shallots-garlic mixture and half of the warm cream. Process until smooth. Add the riced potatoes and remaining heavy cream and process until just combined. With motor running add 1/4 cup olive oil and vinegar, and combine. Season with salt and pepper to taste.

Scoop mixture using medium ice-cream scoop and roll into balls. Roll individually in flour, then egg, then bread crumbs. Heat a deep frying pan on medium high heat. When hot, fill pan halfway with canola oil. Add salmon balls in small batches, and cook each batch about 4 minutes. Remove and keep warm.

To make the coulis, slice Roma tomatoes in half. Season with salt, pepper and olive oil. Heat a large saute pan on medium-high heat. Add tomatoes and saute until caramelized, about 10 to 15 minutes, and strain. Puree in blender with 1/4 cup olive oil. Set aside.

For fraiche, fold chopped dill into creme.

To serve: Place circle of tomato coulis on plate, place three brandade balls on top. Finish with creme fraiche. Garnish with lemon.

Makes 6 servings.