Our Daily Dinner

Our Daily Dinner

August 11, 2010

Bonnard in the Kitchen

Avocado Soup with Shrimp & House Cured Salmon

Pale olive green, blush red, splashes of dark green-- the colors of avocado and shrimp soup; surely, a palette that would have pleased many painters, particularly Pierre Bonnard. What’s even more, the dish isn’t only good enough to eat—it is great. Thanks, Mark Bittman for your recipe.

House-cured salmon was one of our favorite summer appetizers at La Colombe d’Or. It requires no cooking, is made in advance, and is light and refreshing. Extra portions will enhance Cucumber Soup, another summer crowd pleaser. (to follow soon)


Avocado Soup with Shrimp
House-cured Salmon
Light sour Cream
Cucumber Salad
Wine: Prosecco Zardetto Brut

Recipe: Avocado Soup with Shrimp

1 cup chopped, ripe avocado (1 large or 2 small avocados)
¾ cup milk (more if needed)
Salt and cayenne pepper
1 Tablespoon lime juice, or to taste
4 large cooked shrimps*
Chopped parsley for garnish

Put chopped avocado in a blender. Gradually add milk, a pinch of salt and cayenne pepper; process to a purée. Add more milk as needed. Chill for up to 6 hours (press a piece of plastic wrap to surface of soup so it does not discolor.)

When ready to serve, add lime juice and adjust seasoning. Serve in individual soup bowls, float the shrimps on top, garnish with parsley.

*Tip on cooking shrimp. Place unshelled shrimps in a sauce pan with cold water to cover. Bring to a light boil. Remove the shrimps when the shells turn red, refresh under cold running water. Peel and serve.

Recipe: House-Cured Salmon

The measurements depend strictly on the thickness of the salmon

2 tablespoons coriander seeds
2 tablespoon black peppercorns
1 ¼ cup Kosher salt
1 tablespoon sugar
8 ounces salmon fillet

Coarsely grind the coriander seeds and peppercorns in a food processor. Coat the both sides of the salmon with the ground spice mixture. Put the coated salmon into a Ziploc bag. Combine salt and sugar. Completely cover the salmon with the salt/sugar mixture. Shake the bag to make sure the salt evenly covers the salmon. Refrigerate.

Depending on the thickness of the salmon, the salmon will be cured after 5 to 6 hours. Rinse under cold water; blot dry and brush off any remaining coriander seeds and peppercorns.

When ready to serve, thinly slice the salmon fillets against the grain. Serve with sour cream and cucumber salad on the side.

Enjoy the dinner with Prosecco.

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