Salmon with salmon roe and vanilla oil (Salmón a baja temperatura con huevos de salmón y aceite de vainilla) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 56) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 23, 2015

    Mr. NS picked up some fresh Coho, and this tapa recipe appealed, but we had it as a main course. The recipe calls for cooking the salmon wrapped in plastic in a 180º oven. Ours was done on a slate tile, under a bit of foil, on the grill turned to low heat. The grill temp read 200º, which is as low as the thermometer goes. I think this dish is really meant to be a tapa, and it was my error making it a main course. Every bite I took, I wished the salmon was hot off the grill. The mother and child reunion of the salmon and the eggs was, of course lovely. I’m not sure about the vanilla oil. Aromatic and interesting, and I know vanilla is supposed to bring out other flavors, but I just wasn’t sure how much it added to salmon. That said, I think this might be a wonderful treatment for thinly sliced cured salmon. http://beta.chowhound.com/post/august-2015-cotm-spanish-table-kitchen-spain-tapas-soups-1020808?commentId=9696456#9696456

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