West Coast Wild Harvest Issue 1 Spring/Summer 2016 - Page 55

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