Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

ChefSteps Team
March 06, 2015

We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers.Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid. Fresh microgreens, Maldon flake salt, ground pepper and coriander, and a drizzle of olive oil finish the elegant, modern plate. Now picture this: You made it yourself. From scratch. No, seriously.

The four component recipes that make up Salmon 104 °F involve a broad range of techniques, both modern and classic, beginner and advanced, that will change the way you cook. But when it comes to artsy plating, beauty is in the eye of the beholder. That's why we provide recipes for all the components to make this dish delicious, and then encourage you channel your inner artiste and make it gorgeous. Watch the video above for some inspiration, and remember: The more you practice plating, the easier it becomes. So start simple, and you'll be a regular Rembrandt in no time flat.

Equipment: Spice grinder, sous vide setup, digital scale, vegetable peeler, microplane, fine mesh sieve, blender

Get the full recipe at Chefsteps.com

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