RECIPES
Stage One
Method
1
To make the salmonberry puree, blend your
salmonberries in a blender, food processor, or food
mill. Run through a fine-mesh strainer to remove the
seeds. Alternatively, you can juice them.
2
Combine all ingredients into a bowl and mix well.
Feel free to add other vegetables—red onion, celery, carrot, green onion, and fresh tomato would be
delicious additions. If you will be doing the second
stage of the recipe, proceed to that now.
3
Cover and refrigerate for several hours, preferably
overnight. This allows the salt to extract the water
from the vegetables, giving the soup a much richer
flavour than serving it freshly would. Adjust seasoning to taste.
4
Serve chilled with a bit of olive oil drizzled on top.
Garnish with fresh salmonberries, if you have some.
Stage Two
Method
1
2
Heat the oil in a sauté pan over medium heat.
3
4
Discard the thyme and garlic.
Add the crushed garlic and carrots. Sauté for a
few minutes until the garlic crackles and begins to
brown. Add the bread cubes. Sauté until the bread
soaks up the oil. Add the thyme, stir until fragrant,
and remove from heat.
Add the contents of the sauté pan and the strawberries to the Stage One gazpacho.
5
Cover and refrigerate for several hours, preferably
overnight.
6
Purée the ingredients and strain through a finemesh strainer. Adjust seasoning to taste. Chill.
7
Serve in small bowl or ramekin, garnished with a
few salmon eggs, the fresh herbs, and a pinch of
fleur de sel.
SPRING/SUMMER 2016
55