Scottish Salmon, Celery Hearts, Haricots Vert, Figs, Walnuts
Though the generic traits of salmon has become somewhat numbing, the amount of guests that orders it makes me reluctant to ever remove it. I do also like the presentations we have done with it. This photo has been on my hard disk for some time and I’ve even been reluctant to post it as I’ve seen so much of it. Nonetheless, now that we’ve had our first good frost, the haricots vert won’t be available locally anymore so this preparation will go by the wayside shortly (likely for the amuse we ran the other night).
The salmon is a farm raised fish from Loch Duart in Scotland. After sampling many varieties I found this to be the best quality cosidering it was consistently available.
The accompaniments are not that far off from a Waldorf salad. Haricots vert, hearts of celery (only the innermost part) and toasted walnuts make up the base of the flavors. Substitute the fig we are using for apples and raisins and you’ve got a Waldorf.
Aside for the salmon all of the ingredients are served at room temperature. The celery, haricots vert, walnuts and petite greens are all tossed in a fig vinaigrette with salt and pepper. A black mission fig is sliced and arranged around the plate. The salad is placed in the center and petit greens are served atop the salmon.
The sauce for the dish is a broken vinaigrette. Figs are coked down with balsamic and fig vinegar until a syrup-like consistency.
Once cooled, walnut oil is poured over the top and then is spooned around the plate giving it a speckled or broken effect.