Okay, not everyone has meat glue in their homes— but why not? You can get it right off of Amazon. And that’s exactly what we did to make this beautiful salmon roulade. We promise it’s super easy to make but looks so sophisticated it’ll spark a great conversation. A magician never reveals their secrets but maybe you’ll be gracious enough to relieve your guests of their curiosity.
Chilled Sous Vide Salmon Roulade
Cook time: 20 minutes sous vide, 12 hours set time, 1 minute searing
2 Lbs salmon fillet (one piece)
5g Activa RM or (Activa GS powder for easier application)
1 cup fresh sweet peas
Juice of ½ a lemon juice
1 Tbsp olive oil
Sea salt to taste
Ground black pepper to taste
1 fresh radish, sliced paper thin on mandoline for garnish
For peas: In a food processor blend 1 cup fresh sweet peas, 1 Tbsp olive oil, lemon juice, salt and pepper to taste.
For radish garnish: slice some radish and keep in very light salt water for service
- Set Nomiku up in heat-proof vessel of your choice, add water and turn temperature to 44.5ºC (112.1ºF).
- Working slowly and carefully, skin the salmon fillet. Reserve skin for roulade.
- Cut the salmon flesh into 3 equal parts, we will only use 2 pieces for the roulade so reserve 1 piece for later.
- Trim salmon skin and flesh as needed so that the skin completely covers the salmon flesh when rolled. Set the flesh on one side of the skin and roll into a full roulade to test that the skin will cover the flesh in a full circle.
- In a food processor, blend 20g water, and slowly pour in 5 g of Activa GS to make a slurry, (or Sprinkle Activa RM powder) all over the salmon flesh, and inside the skin. Roll into a tight roulade. Please follow seller’s safety instructions when dealing with Activa.
- Place a sheet of plastic wrap on the counter top and roll the roulade in it tightly.
- Drop the wrapped roulade inside a zip bag with some clean water inside for heat transfer.
- Cook in the 44.5ºC (112.1ºF) water bath for 20 mins. The Activa should set at this time.
- Remove from the zip bag and chill the wrapped roulade in iced water for 10 minutes.
- Pat dry the roulade and rub some olive oil on the skin and sear just the skin by rolling it around in a hot pan until slightly crispy, about 1 minute. The flesh should remain cool after searing.
- Return to refrigerator over night for the Activa to completely set.
- Plate by spreading peas across the plate as a base for the salmon, gently slice roulade across to make 2 inch thick coins, and season salmon with salt and pepper. Add radishes and finish with extra virgin olive oil.