Restaurants›Shelter Restaurant›Taste Of The Sound Recipe

Taste Of The Sound Recipe

Inspired by Shelter Restaurant
Time1h 30m
Serves4

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

Combine Ingredients

In a pan, heat olive oil over medium heat. Add roasted onions and artichokes. Stir in balsamic vinegar and sugar, cooking until heated through.

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.