Salmon with Salmon Roe and Vanilla Oil

This dish is a knockout, a truly inspired juggling of three distinctive flavors. What’s key here is the salmon’s texture—extraordinarily silky and almost creamy, achieved by cooking the fish on a plastic-wrapped plate in a very low oven (a home simulation of sous vide, or vacuum-packed cooking). Carles Abellan, the progressive Barcelona chef who created the dish, poaches his salmon with oil before cooking. The method here (suggested by New York chef David Bouley) achieves the same te