Smoked Salmon Parfait

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.

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.
Bloom in ice water, 7 sheets of gelatin.
Whip 1 1⁄2 cups of cream to stiff peaks.
Blend and strain salmon mixture through fine chinois. Place blended salmon mixture into a mixing bowl and dissolve bloomed gelatin into mixture.
Fold, 1⁄3 at a time, whipped cream into salmon mixture.
Pipe into molds or pour into 1⁄3 pan.
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.)

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.