Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore

Serves 6

INGREDIENTS

• ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed
• sea salt, to taste
• 6 tablespoons (90 ml) unsalted butter, room temperature, divided
• 2 shallots, peeled and minced
• 2 tablespoons plus 1 teaspoon (35 ml), crème fraiche
• ¼ pound (113 g) smoked salmon
• 1 ½ tablespoons (22 ml) freshly squeezed lemon juice
• 1 teaspoon (5 ml) extra virgin olive oil
• freshly ground white pepper, to taste
• chopped chives, for garnish

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 126F/ 52C.
2. Season the salmon fillet with salt; put it into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for 20 minutes.
4. Meanwhile, on the stovetop, melt 2 tablespoons (30 ml) of the butter in a small skillet over medium-low heat.
5. Add the shallots and cook until soft and translucent, but not browned, about 5 minutes. Season with a few pinches of sea salt and take off of heat.
6. Put the remaining butter into a small bowl and beat with a rubber spatula until creamy and smooth. Stir in the crème fraiche and set aside.
7. Once the salmon has cooked, remove it from the water oven and cooking pouch and gently break apart the flesh into a bowl.
8. Stir in the cooked shallots, smoked salmon, lemon juice, olive oil and season with about 1/8 teaspoon (0.6 ml) of sea salt or to taste. Season with white pepper to taste.
9. Fold in the butter mixture and put into a serving bowl. Chill for at least an hour prior to serving. Garnish with chives and serve with crackers and crostini.