When Salmorejo mixture is adapted as a sauce over warm elements like grilled salmon, what modification is sometimes suggested regarding water content?
Answer
Omit the water to maintain a thicker consistency.
Although the primary function of Salmorejo is a chilled soup, some chefs adapt the preparation by using the robust, uncooked puree as a chilled topping or sauce over hot items such as grilled chicken or salmon. When employing Salmorejo in this manner, its textural integrity becomes even more critical, as it needs to coat the warm element effectively rather than simply run off it like a thin soup. To achieve this desirable, robust coating consistency, the suggested adaptation involves omitting the water that is typically added when preparing it as a soup, thereby maintaining a much thicker, more concentrated structure suitable for spooning.
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