Smoked Salmon

SAVORY

Feb 15

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds

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

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.

Similar Recipes

Salmon 'Semi-Crudo"

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Miso-Cured Salmon

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Salmon Ceviche

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

New Zealand Salmon Mulhwe (Video)

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Salmon Kinilaw (Video)

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Everything But The Bagel

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO