List of Ingredients
- 1 LB. of salmon fillet
- puff pastry dough, rolled out
- 7 OZ. of robiola or similar fresh cheese
- 1 OZ. of red onion
- Mostarda
- Salmon roe
- Sugar
- Coriander seeds
- Juniper berries
- Fennel seeds
- Orange zest
- Soy sauce
- Balsamic vinegar
- Extravirgin olive oil
- Fine and coarse salt
- Black peppercorns
Method
Using a mortar and pestle, grind 2 tablespoons of coarse salt with 1 teaspoon of coarsely ground pepper, 1 teaspoon of sugar, 1 teaspoon of coriander seeds, 1 teaspoon of juniper berries, 1 teaspoon of fennel seeds, and a pinch of grated orange zest. De-bone the salmon and place it skin-side down on a dish. Season with the spice mixture, cover, and marinate in the refrigerator for 24 hours.
Place the puff pastry dough on a baking sheet lined with parchment paper, then cover with another sheet of parchment paper and another tray. Bake for 15 minutes at 375°F: this way, it will cook without puffing up. For the cheese sauce, finely chop the onion, then combine it with the cheese, a bit of salt and freshly ground pepper, and 1 tablespoon of oil. Thinly slice 7 ounces of the marinated salmon.
Once the puff pastry is cool, cut out eight 2.5” squares using a cookie cutter. Spread the pastry squares with the cheese sauce, then add the salmon slices and stack one pastry square on top of another. Garnish with salmon roe and serve with chopped mostarda and a vinaigrette of olive oil, balsamic vinegar and soy sauce.