Native people of the Pacific Northwest sometimes paired salmonberries with fish during feasts. That the fruit is even named “salmonberry” seems obvious when considering its homonym. Salmon berries, or salmon eggs, are not only similar in size, but in color and texture too.
This dish is my way of saying hello to the summer and good-bye to the spring. The last texture in this dish is the salmon egg, which reminds me of the birth of the berry this year. It lingers momentarily as the cool and tangy gazpacho provides one last taste of the Pacific Northwest’s first fruiting berry.
Begin the Marinade
- 400 g. salmonberry puree, strained (450 ml/2 cups)
- 200 g. English cucumber, peeled, seeded and diced (1-3/4 c.)
- 100 g. red bell pepper, diced (1 c.)
- 75 g. green bell pepper, diced (2/3 c.)
- 60 g. strawberries, chopped (4-5 berries)
- 50 g. crusty bread, such as baguette, chopped into 1-inch cubes (1-1/3 c.)
- 15 g. carrot, chopped
- 10 g. garlic, crushed and left whole + 5 g., chopped
- 2 g. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. raspberry vinegar
- 2 tsp. sea salt
- 2 sprigs of thyme
- Tabasco sauce
Heat the oil in a sauté pan over medium heat. 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.
Discard the thyme and garlic.
In a mixing bowl, add the remaining ingredients and mix well.
Cover and let sit overnight in the refrigerator, or at least eight hours.
The next day, purée the ingredients and strain through a fine-mesh strainer. Add Tabasco and salt to taste. Chill.
For a more classic gazpacho, skip the bread and the sautéed garlic, carrots and thyme. Instead, combine the rest of the ingredients into a bowl. Use a bit less of the vegetables to achieve a soupier consistency. Let it sit overnight. Remove the strawberries before serving.
- Gazpacho puree
- Salmon roe
- Lemon verbena
- Fleur de Sel
In a chilled bowl, pour the gazpacho. Garnish with salmon roe, lemon verbena, basil and fleur de sel. Serve immediately.
Photos by Lori Paulson