Salmon fillet

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.

Quiche with red fish, shrimp, and leek is a refined dish of French cuisine, captivating with its tenderness and rich flavors. This open pie with a crispy crust and airy creamy filling was invented in Lorraine and has become a gastronomic symbol of France. The combination of fatty salmon and delicate shrimp adds sophistication to the dish, while caramelized leek provides a soft sweet note. Creamy cheese gives a velvety texture, and nutmeg adds spiciness. Quiche is perfect for festive dinners or leisurely Sunday breakfasts. It can be served warm or cold, complemented by fresh salads and white wine. This dish embodies the French art of enjoying life and flavor.

Ciabatta with salmon, shrimp, and avocado is a true gastronomic masterpiece of European cuisine. This recipe is inspired by Mediterranean traditions where fresh bread and seafood are the foundation of culinary culture. The crispy ciabatta infused with olive oil aroma contrasts perfectly with the juicy salmon and soft shrimp, while lemon juice highlights the dish's freshness. The ease of preparation makes this sandwich an ideal choice for a quick breakfast or an elegant appetizer for dinner. A hint of basil completes the composition, adding a subtle spicy sophistication. This recipe embodies a balance of flavors and textures that can impress even the most discerning gourmets.

The recipe is taken from the book "Holiday salads and appetizers.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Our editorial staff's favorite category of transforming dishes. The recipe was impromptu invented by the editorial staff's chef and mentor of the School of "Food" Masha Matusova to feed the editorial staff after filming. As a result, everyone liked it so much that it itself got into the content of "Food" and, we hope, into your recipe collection. There can be many transformations here: salmon can be replaced, for example, with cod or even with chicken, which will also go well with coconut. Instead of champignons , you can put oyster mushrooms, shiitake or any other Asian mushrooms in the pan. But we advise leaving the rice in the recipe - it gives the soup a distinct Asian accent and smooths out all the tastes of different ingredients.

Sous vide salmon with cauliflower and potato puree is a refined dish of author cuisine that combines the tenderness of fish with the airy texture of vegetable puree. The sous vide technique preserves the natural juiciness of the salmon, highlighting its softness and rich flavor. Cauliflower combined with potatoes gives the puree a creamy consistency and a subtle nutty note, while lemon cream adds freshness. Lightly sautéed artichokes provide a piquant taste and slight crunchiness. This dish is a harmony of exquisite textures and flavors, perfect for both a festive dinner and enjoying culinary art in solitude.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

Lightly salted salmon with blueberries is an exquisite dish of Scandinavian cuisine that reflects the subtlety and harmony of northern flavors. Historically, northern peoples valued fish preservation methods, including light salting that maintained its freshness and richness. In this recipe, tradition meets innovation—tart blueberries and crème de cassis liqueur add a fruity note to the salmon, highlighting its tenderness. A mix of sugar, salt, and pepper reveals the richness of flavor, making each bite balanced. The dish matures gradually as it absorbs aromas, making it ideal for refined appetizers or festive gatherings. Lightly salted salmon can be served with rye bread, cream cheese, and fresh herbs to create an unforgettable gastronomic symphony.

It is important to note that in Japan itself, miso soup is served without anything, that is, empty, and placed in a bowl on the edge of the table to be used as a "drinker" for other dishes during lunch. So this recipe , where mushrooms, salmon pieces, and green beans are added to the cold broth with miso paste, does not correspond to any Japanese canons. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the totally brown miso broth, looks elegant due to the green-red contrast of the colors of the fillers included in it.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Wheat noodles with salmon and cream cheese is an exquisite dish of European cuisine that combines the tenderness of fish with a rich creamy texture. The history of such recipes traces back to Italian and French gastronomy, where creamy sauces traditionally complement seafood. Tender salmon, fried to a golden crust, harmonizes with aromatic leek, while cream cheese gives the dish a velvety consistency. Cherry tomatoes add fresh sweet-sour notes, and Dijon mustard highlights the flavor depth. The noodles soaked in this delightful sauce become perfectly balanced. This dish is perfect for a cozy family dinner or a romantic evening, while fresh basil adds a touch of light spiciness to the composition. Such a dish not only delights the taste but also provides a sense of gastronomic pleasure.