<p>Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.</p>

Nicholas Gavin

<p>There are mini toasts with smoked salmon and crème fraîche, and then there are these. One of our favorite ways to prepare salmon is to use a combination of brining and low-temperature sous vide cooking, followed by overnight chilling. This method yields flesh that is rich and dense. Unlike lox, it lacks any hint of greasiness or fishiness, and the salt level is just right. For an amuse-bouche, we pair it with watercress purée for freshness, pickled onion for bite, and horseradish cream for heat. A baguette crisp adds some crunch, but it’s also sublime on its own.</p>

Salmon Bites