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🍽️ Salmon Bites with Saffron Aioli

1404 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 6 dried tomatoes
• 5 untreated oranges (approx. 300 ml juice)
• 1 tbsp vegetable oil
• 180 g jam sugar (2:1)
• 500 g cured salmon
• 1 stalk parsley
• 0.25 bunch chives
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp hot mustard
• 0.5 tsp turmeric
• salt
• pepper (from the mill)
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 12 slices pumpernickel
• 2 tbsp sugar

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Soak the dried tomatoes in lukewarm water.
3. 3. Remove the tomatoes from the water and chop them finely as well.
4. 4. Squeeze the juice from the oranges.
5. 5. Heat the oil in a pot.
6. 6. Sauté the onion cubes until translucent.
7. 7. Add the chopped tomatoes to the pot.
8. 8. Deglaze the mixture with the orange juice.
9. 9. Stir in the sugar.
10. 10. Bring the mixture to a boil.
11. 11. Let the mixture simmer vigorously for four minutes.
12. 12. Pour the jelly into a jar.
13. 13. Seal the jar tightly.
14. 14. Place the jar upside down for ten minutes.
15. 15. Turn the jar back over.
16. 16. Let the jelly cool down completely.
17. 17. Cut the salmon into small cubes.
18. 18. Wash the herbs.
19. 19. Shake the herbs dry.
20. 20. Finely chop the herb leaves.
21. 21. Let all ingredients for the aioli come to room temperature.
22. 22. Peel the garlic cloves.
23. 23. Press the garlic through a press.
24. 24. Add the egg yolks to a large bowl.
25. 25. Add the mustard.
26. 26. Add the turmeric.
27. 27. Add the saffron.
28. 28. Season with a pinch of salt.
29. 29. Season with a pinch of pepper.
30. 30. Whisk the mixture until white and creamy.
31. 31. Add the oil drop by drop at first.
32. 32. Whisk in the oil while stirring constantly.
33. 33. Add the oil in a slow stream later on.
34. 34. Ensure the oil is fully incorporated before adding more.
35. 35. Season the aioli with salt.
36. 36. Season the aioli with lemon juice.
37. 37. Cut circles out of the bread using a round cutter (6 cm diameter).
38. 38. Caramelize the sugar in a pan.
39. 39. Turn the bread slices in the caramel.
40. 40. Place the bread slices on baking paper.
41. 41. Let the slices dry.
42. 42. Mix the cooled jelly with the salmon.
43. 43. Mix the mixture with the chopped herbs.
44. 44. Cut small circles from the salmon mixture using a round cutter (4 cm diameter).
45. 45. Place the mounds on the bread slices.
46. 46. Place a dollop of saffron aioli on each bite.
47. 47. Sprinkle ground pepper over them.
48. 48. Arrange the bites on a tiered stand.
49. 49. Serve the bites.

Nutrition per serving

• kcal: 1404
• Protein: 37 g · Fett/Fat: 93 g · Carbs: 105 g