by Chef Ryan Murray, La Caille
- 16oz Fresh Salmon
- 1 Tablespoon Pepper corn mix
- ½ teaspoon kosher salt
- 1 Tablespoon Sugar
- 3 each heirloom Tomatoes
- Reduced balsamic vinegar
- Good olive oil
- Daikon sprouts
- ½ cup Buckwheat pancake mix
- ¼ cup crème fresh
- ¼oz Osetra Caviar (optional)
Prep
To make your buckwheat blini heat a sauté and spray with non-stick cooking spray and place 1 tablespoon of batter and cook in to a little pancake (blini). Cut salmon in to two 8oz portions and coat with sugar, peppercorn, and salt, heat a sauté pan with just a touch of olive oil until it begins to smoke, place salmon flesh side down and brown about two minutes then flip to the other side and turn down heat and finish cooking about 5 minutes. Slice tomatoes and place on a plate put buckwheat blini on the plate top with crème fresh and caviar, next place the salmon half way on top of the tomatoes then top the salmon with the sprouts spoon balsamic over the top of that and a drizzle of olive oil around the plate.
