Chilled Smoked Coho Salmon with Beurre Blanc, Banyuls Gasrique, and Tarragon By Isabel Lederman | Ta
Chilled smoked Coho salmon served with beurre blanc and Banyuls gasrique, garnished with tarragon—perfect for a special starter.
Ingredients
- 2 tins of Ekones Smoked Coho Salmon
- 1 cup rice wine vinegar
- 1 small shallot finely minced
- 125g unsalted butter cubed and kept refrigerated
- 1/4 cup sugar
- 1 tbsp water
- 1/4 cup Banyuls vinegar
- 1/4 cup marsala
- Handful of tarragon
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