Grappa Cured Scottish Salmon Burrata Recipe
Pickled beets, balsamic caviar, Heirloom Tomatoes, Local Micro
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cure the Salmon
In a shallow dish, combine the grappa, salt, and black pepper. Place the Scottish salmon fillet in the mixture, ensuring it is fully submerged. Cover and refrigerate for at least 12 hours.
- 2
Prepare the Balsamic Caviar
In a small saucepan, bring balsamic vinegar to a simmer. Once reduced by half, cool and use a molecular gastronomy kit with sodium alginate and calcium chloride to create balsamic caviar pearls. Set aside.
- 3
Prepare the Heirloom Tomatoes
Dice the heirloom tomatoes into bite-sized pieces and season lightly with salt and pepper. Set aside.
- 4
Plating
Once the salmon is cured, slice it thinly. On a serving plate, arrange slices of cured salmon, dollops of burrata cheese, pickled beets, and the diced heirloom tomatoes. Garnish with local microgreens and drizzle with balsamic caviar.
- 5
Serve
Serve immediately to enjoy the fresh flavors.