Truffled Salmon Recipe
Recipe information
Make Truffled Salmon in just 50m. *fried leek, roasted garlic, garlic chive
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Ingredients
Salmon Bites
Fried Leek
Roasted Garlic Purée
Truffle Finish & Garnish
Roasted Garlic Purée
1. Roast garlic
Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Drizzle 1 tablespoon olive oil over the exposed cloves, wrap each head loosely in foil, and roast 35–40 minutes until cloves are soft and caramelized. Let cool slightly.
2. Make purée
Squeeze the roasted garlic cloves from the skins into a small bowl. In a small saucepan over low heat, melt the butter with the remaining 1 tablespoon olive oil. Add the roasted garlic, mash with a fork, add heavy cream and 1/4 tsp salt, and stir for 1–2 minutes until smooth and warmed through. Remove from heat and keep warm. If needed, blitz briefly with an immersion blender for a silkier texture.
Fried Leek
3. Prep batter
Combine 1/4 cup flour, 1/4 cup cornstarch, and 1/2 tsp fine salt in a bowl. Add 1/2 cup cold sparkling water and whisk briefly to make a thin, slightly lumpy batter. Chill for 5 minutes.
4. Fry leek rings
Heat 1 cup neutral oil in a medium skillet or pot to 350°F (175°C). Toss the sliced leek rings lightly with a tablespoon of flour (to help the batter adhere). Dip small handfuls of leek rings into the batter, shake off excess, and fry in batches for 1–2 minutes until crisp and golden. Drain on paper towels and season immediately with a pinch of salt. Keep warm in a single layer in a low oven (200°F / 95°C) while you finish other components.
Salmon Bites
5. Portion and season salmon
Cut the salmon into 12—16 bite-sized cubes (about 3/4"–1" pieces). Pat dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper, rubbing gently to adhere.
6. Dredge and pan-fry
Lightly dredge each salmon cube in 1/2 cup flour, shaking off excess. Heat 1/2 cup neutral oil in a nonstick or stainless pan over medium-high heat until shimmering. Add the salmon pieces in a single layer (work in 2 batches if necessary) and sear 1.5–2 minutes per side until golden-brown outside and just opaque in the center (do not overcook). Transfer to a wire rack or paper towel-lined plate to rest for 1 minute.
Assembly & Truffle Finish
7. Plate passed appetizers
For each passed bite, spread approximately 1/2 teaspoon of the roasted garlic purée on the underside of the salmon cube (or pipe a small dot onto the tasting spoon/mini cracker). Place a warm salmon cube on top of the purée.
8. Garnish
Top each salmon bite with a small nest (about 1 tablespoon) of fried leek, a tiny drizzle (about 1/8 tsp) of truffle oil over the salmon, and a sprinkle of finely snipped garlic chives (about 1/2 teaspoon). Finish with a light grating of lemon zest if using.
9. Serve
Serve immediately while salmon is warm and leek is crisp. These are intended as passed appetizers and should be served within 10 minutes of plating to retain texture. Provide 1–2 pieces per guest depending on event pacing.
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