Smoked Salmon

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds

Chef Justin Skribner of Benno | New York
Yield: 40 servings

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Adapted by StarChefs | February 2019

INGREDIENTS:

Smoked Salmon: 
500 grams salt
250 grams sugar
Zest of 1 lemon
1 kilogram center cut Verlasso salmon loin
2 grams dill pollen
20 grams beechwood smoke block

Compressed Apple: 
400 grams peeled and diced Gala apple
50 grams cider vinegar
200 grams sugar
2 grams ascorbic acid
2 grams salt

Horseradish Custard:
250 grams crème fraîche
75 grams horseradish
5 sheets gelatin, bloomed
250 grams milk
Salt

To Assemble and Serve:
40 grams Osetra caviar
Dill fronds 

METHOD:

For the Smoked Salmon:
In a small bowl, combine salt, sugar, and lemon zest. Place the salmon in a third-pan and cover with cure. Refrigerate 2 hours. Rinse salmon under cold running water. Pat dry and season with dill pollen. Prepare a cold smoker with beechwood. Place salmon over ice and cold smoke for 15 minutes. Slice into 24-gram portions.

For the Compressed Apple: 
In a small saucepot over medium-high heat, combine vinegar and 200 grams water. When simmering, stir in sugar, acid, and salt. When dissolved, cool and seal in vacuum bag with apples. Compress and refrigerate. 

For the Horseradish Custard:
To a saucepot over medium heat, add crème fraîche and horseradish. When warmed slightly, steep 1 hour. Reheat, add gelatin, and stir to dissolve. Add milk and strain through a chinoise by tapping on the sides and without pressing on the solids. Season with salt and cool. 

To Assemble and Serve:
Onto a plate, spoon a small quenelle of Horseradish Custard. Top with a sprinkle of Compressed Apple. Drape 3 slices of Smoked Salmon on top. Finish with 1 gram caviar. Garnish with dill frond. 

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