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Taken from Michelle Tchea’s new book Chefs Collective: Recipes, Tips and Secrets From 50 of the World’s Greatest Chefs
Ingredients
Garnish
120 g (4⅔ oz) smoked salmon
Fleur de sel, as needed
A dash of olive oil
Basil oil
Vegetable salad
Round zucchini, washed and sliced
Zephyr zucchini, washed and sliced
Gold rush zucchini, washed and sliced
Pink radish, washed and sliced
Red radish, washed and sliced
Multi-colored carrots, washed and sliced
Raw red new beet, washed and sliced
Runner bean, washed and sliced
Rocket mash
2 bunches basil
500 g (1 lb 1½ oz) rocket, washed
1 clove garlic
Olive oil as needed
Siphon
200 g (7 oz) rocket mash
200 ml (6¾ fl oz / ⅘ cup) full cream
250 ml (8 fl oz / 1 cup) yogurt
Salt to taste
Sugar to taste
Olive sauce
500 g (1 lb 11½ oz) pitted black olives
160 ml (5½ oz / ⅗ cup) olive oil
2 tsp caper juice
80 g (2⅘ oz) capers
4 Tbsp water
2 cloves garlic
Anchovy mash
100 g (3½ oz) salted anchovies
100 ml (3½ fl oz / ⅔ cup) milk
Anchovy mayonnaise
1 egg, egg yolk and egg white separated
250 ml (8 fl oz / 1 cup) grapeseed oil
2 Tbsp anchovy mash
2 tsp Dijon mustard
Juice from ½ lemon
Sugar to taste
Preparation
Prepare rocket mash. Gently remove basil leaves from stalks. Place rocket and basil leaves in a heatproof bowl and sweat with olive oil.
Prick garlic on a fork. Add to bowl and mix well. Remove from heat and set aside to cool. Mix and whisk with more olive oil. Place rocket mash through a Chinese sieve.
Prepare siphon. Mix rocket mash with other ingredients. Place on a siphon with 2 canisters. Gas and keep refrigerated.
Prepare olive sauce. Mix all ingredients together for 5 minutes in a bowl until a homogeneous mash is obtained. Set aside.
Prepare anchovy mash. Place anchovy and milk in a food processor. Mix for 5 minutes at 80°C. Place anchovy mash through a Chinese sieve.
Prepare anchovy mayonnaise. Mix egg yolk into a medium mixing bowl using a whisk. Allow a small amount of grapeseed oil to drip into the bowl while stirring briskly with whisk. Once the mixture has begun to thicken and increase in volume,slowly pour more oil in. Continue to vigorously stir in remaining oil. Season with remaining ingredients and olive sauce. Keep refrigerated.
Place anchovy mash and olive mayonnaise on a serving plate, then top with a piece of smoked salmon. Season with fleur de sel and a dash of olive oil. Siphon rocket.
Garnish as desired. Drizzle basil oil all around the base of the salad.
