ironchef
Executive Chef
So I had an idea, based on the appearance of salmon roe. The idea was to make something that looked like the roe, but tasted like something completely different. And I wanted to make something that was spicy. Sambal Olek immediately came to mind, and so it was. The key was turning the sambal into a liquid which not only had heat, but had flavor. A little bit of sodium alginate, a bath of calcium chloride, and here's the result. I ended up pairing it with a "smoked" sous vide salmon to do a take on smoked salmon and caviar. I'm going to try this next with other dishes that you normally see salmon paired with (i.e. sushi, tartare, etc.). So many possibilities, so little time.