Taste Of The Sound Recipe
LOCALLY CAUGHT COLD & PEPPERSMOKED SALMON. SALT SPRING ISLAND MUSSEL ESCABECHE. CAPER & SHALLOT CREAM CHEESE. ROASTED ONION & ARTICHOKE CAPONATTA. CAULIFLOWER PICKLES & FOCACCIA CROSTINI.
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Ingredients
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Salmon
Mussel Escabeche
Cream Cheese Spread
Caponata
Cauliflower Pickles
Focaccia Crostini
Method
Prepare Mussel Escabeche
- 1
Cook Mussels
In a pot, combine the mussels, white wine vinegar, olive oil, minced garlic, bay leaves, and red pepper flakes. Bring to a simmer and cook until mussels open, about 5 minutes. Remove from heat and let cool in the liquid.
Prepare Cream Cheese Spread
- 2
Mix Ingredients
In a bowl, combine cream cheese, capers, and shallots. Mix until well blended and smooth.
Prepare Caponata
- 3
Prepare Cauliflower Pickles
- 4
Pickle Cauliflower
In a pot, combine white vinegar, water, salt, and sugar. Bring to a boil. Pour over cauliflower florets in a jar and let sit for at least 1 hour to pickle.
Prepare Focaccia Crostini
- 5
Toast Focaccia
Slice focaccia bread into thin pieces and toast in the oven until golden and crispy.
Assemble Dish
- 6
Plate and Serve
On a large platter, arrange the cold smoked salmon, mussel escabeche, cream cheese spread, caponata, and cauliflower pickles. Serve with toasted focaccia crostini.