Summer Vegetable Side Dish Recipe: Cured Salmon with Pickled Radish and Rye Tuille

This recipe is a perfect summer meal that combines the sweetness of pickled radish with the richness of cured salmon and summer vegetables.

The tangy and sour pickled radish adds a unique flavor to this dish. It also helps to balance out the saltiness from the cured salmon and rye tuille.

On Sunday, at nearly 4 am, we woke to the entire house shaking. It was very strong and completely disorientating to wake up to. Adam was saying, ‘what is this?!?!’. After we both realized it was an earthquake, I just kept saying, ‘I don’t like this.

Summer Vegetable

It seemed to last for so long, and it was much stronger than I had ever felt. I have lived in the bay area for nearly all my life, so earthquakes were just a thing that happened. Not a big deal. This was a lot different—violent shaking.

After a few minutes, he got a text from his friend/manager of the restaurant they both work at. Just making sure we were ok. Then he would go check out the restaurant since he lives close by. We are about 30 minutes away, and nothing in our house got damaged.

A few minutes later, there was a call saying that the restaurant and pretty much everywhere else in Napa was trashed. Wine bottles, glasses, plates, everything was in pieces on the ground.

Luckily being in a new building, there was no structural damage. The building around the street was crumbling down; others had their windows shattered. The streets were just covered in glass. So at 4 in the morning, we drove down to check on the restaurant. People were everywhere. 

The rest of the day was spent cleaning up and baking brownies to pass out. Monday, too was spent still organizing and cleaning up. They were one of the lucky restaurants downtown. Many are shut down for a while to still clean, while others the building has been deemed unsafe to where it won’t be back. So that has been my past two days.

This recipe is one that Adam had made while testing for the restaurant. Since I don’t eat fish, I can’t really tell you too much about it. I did enjoy snacking on the pickled radishes, though. It seemed like a winner in his book, though, because it is now on the menu at the restaurant.

Salmon Cure

  • 800g salt
  • 800g sugar
  • 200g lemon zest
  • 200g fennel fronds
  • 20g crushed garlic
  • 20g orange zest
  • 20g pernod
  • 1 side on salmon, removing the skin and pin bones

Finely chop fennel frowns. Mince the garlic. Mix the lemon, orange, garlic, and fennel with the Pernod. Then mix in the salt and sugar. 

On a piece of plastic wrap, put half of the cure down in an even layer. Place salmon on top, then pack the rest of the cure on top of the salmon, making sure to cover all. Wrap tightly in plastic wrap. Fridge for 24 hours, flipping after 12.

Pickled Radishes

  • 1 cup water
  • 1/2 cup champagne vinegar
  • 87g sugar
  • 17g celery hearts
  • 1 garlic clove
  • 6g dill
  • pinch chili flakes
  • pinch allspice
  • 1-star anise
  • pinch coriander
  • a few black peppercorns
  • salt
  • 1 bundle of radishes, cleaned

Bring all ingredients to a boil, except for the radishes. Add in radishes and allow to return to a boil before removing heat to cool at room temperature. Then chill for 24 hours before serving.

Rye Tuille

  • 20g ap flour                         
  • 20g rye flour                        
  • 10g sugar                         
  • 1/2tsp salt                             
  • 1 egg white chilled                  
  • 56g butter softened               
  • caraway seeds and Maldon salt for sprinkling on topping

Oven 400F.

Whisk flours, sugar, and salt. Add in egg white(s) and whisk until smooth. Add in butter and whisk until smooth and creamy.

Spread a small amount onto a Silpat lined baking sheet into a thin, even layer.

Sprinkle with seeds and Maldon.

Bake until golden brown. Let cool.

For Plating

  • green cherry tomatoes, cut in half
  • cucumber slices
  • fennel fronds
  • salmon, sliced thin
  • creme fraiche, chopped
  • fresh chives
  • olive oil for finishing plate,

Toss all the vegetables in the pickling liquid from the pickled radishes. Arrange on plate. Quenelle the creme fraiche or just put a dollop on, then top with chives. Add salmon and radishes, then drizzle olive oil on the plate.

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