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Article: Smoked Salmon Parfait

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Smoked Salmon Parfait
Culinary

Smoked Salmon Parfait

COOKING WITH TEA

Smoked Salmon Parfait

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, the Pelican Hill Resort Culinary Team masterfully crafted the "Smoked Salmon Parfait" dish, an expert infusion for a delightful culinary experience.

We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists in using Pantone Color of the Year 2024 PANTONE 13-1023 Peach Fuzz tea blend as their muse in creating an expert infusion. The color's potential inspired a masterful exploration of blending the borders of culinary and design.

This hand-picked white tea with notes of peach is the perfect conduit for connection, a comforting embrace symbolizing the warmth of the Pantone Color of the Year 2024.

[[ recipeID=recipe-8lrb72vel, title=Smoked Salmon Parfait ]]

Tea in Recipe

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Peach Fuzz COTY
Culinary

Peach Fuzz COTY

By Chef Kenta Takahashi
Peaches "n" Cream
Culinary

Peaches "n" Cream

Smoked Salmon Parfait

Servings: 1

Keywords: Pantone, Peach Fuzz

  • Prep Time: 54 hours 0 mins
  • Cook Time: 0 mins
  • Total Time: 54 hours 0 mins

Ingredients

Instructions

Ingredients

Smoked Salmon Parfait | Chervil | Caviar | Pumpernickel Crisp

  • 17 oz. Smoked Salmon (make sure bloodline is clean)
  • 1 ¼ cup Cream
  • ½ cup Water
  • 2 ¼ tsp. Champagne Vinegar
  • 1 tsp. Salt
  • 1 ¼ cup Whipped Cream
  • 12 Gelatin Sheet

GRAVLAX

  • 2 tbsp. Gin
  • 1 tbsp. Mustard Seeds
  • 2 tbsp. Coriander
  • ½ cup Pantone Color of the Year 2024 Peach Fuzz white tea leaves
  • ½ cup Coarse Salt
  • ½ cup Sugar
  • 1 tsp. Juniper Berries, crushed
  • 1 side Salmon Filet, with skin

PICKLED VEGETABLES

  • 1 cup Rice Wine Vinegar
  • ¼ cup Sugar
  • 1 tsp. Black Peppercorns
  • 1 tsp. Kosher Salt

Instructions

Smoked Salmon Parfait | Chervil | Caviar | Pumpernickel Crisp

  1. Heat 1 1⁄4 cup cream + 1⁄2 cup water, + 17oz. smoked salmon, 2 tsp. champagne vinegar, and 1 tsp. salt. heat for 4-minutes, or until salmon is cooked.
  2. Bloom in ice water, 7 sheets of gelatin.
  3. Whip 1 1⁄2 cups of cream to stiff peaks.
  4. Blend and strain salmon mixture through fine chinois. Place blended salmon mixture into a mixing bowl and dissolve bloomed gelatin into mixture.
  5. Fold, 1⁄3 at a time, whipped cream into salmon mixture.
  6. Pipe into molds or pour into 1⁄3 pan.
  7. Chill in the refrigerator for 6 hours or overnight. (Note: Make sure the salmon mix has cooled down enough before folding with the whipped cream.)

GRAVLAX

  1. Toast mustard seeds, juniper berries, coriander, Peach Fuzz tea in a small sauté pan. Blend in vita mix or coffee grinder. Mix the contents with all other ingredients and spread over salmon. Wrap salmon in cheese cloth. Place in a walk-in cooler skin side up for 24 hrs with weight on top. Flip with flesh side up and cure for another 24 hrs.

Pickled Vegetables

  1. Combine all ingredients with vegetables.