Ingredients:
4 oz fennel seed
4 oz black peppercorns
4 oz kosher salt
10 oz brown sugar
2 tbsp dried dill
3 tbsp Coriander seeds
2 tbls fine chopped red onion
2 tbls each fine chopped yolk of egg and egg white
2 tbls fine chopped tomato
1 tbls fried capers
2 tbls crème fraiche
Microgreens
Chive oil
Directions:
Toast whole spices in a dry sauté pan, then coarsely grind in spice mill.
Add salt, sugar, and dried herbs to spice mixture.
Mix to combine.
Apply liberally to both sides of salmon.
Put salmon on a roasting rack and place in refrigerator in a spot where there is good circulation.
Leave the cure on the salmon for 24 hours.
After the 24 hours, brush off the cure, do not wash.
Cold smoke the salmon at 115 degrees for 4-5 hours.
Cool completely.
Plating:
Toast, or grill focaccia bread.
Slice salmon in long strips as thin as possible.
Layer salmon on slate or brick covered in nori paper
Add fried capers and Crème fraiche on top of salmon slices.
Garnish with microgreens and chive oil.
Place red onion, egg, and fine chopped tomato in mini skillets for condiments
4 oz fennel seed
4 oz black peppercorns
4 oz kosher salt
10 oz brown sugar
2 tbsp dried dill
3 tbsp Coriander seeds
2 tbls fine chopped red onion
2 tbls each fine chopped yolk of egg and egg white
2 tbls fine chopped tomato
1 tbls fried capers
2 tbls crème fraiche
Microgreens
Chive oil
Directions:
Toast whole spices in a dry sauté pan, then coarsely grind in spice mill.
Add salt, sugar, and dried herbs to spice mixture.
Mix to combine.
Apply liberally to both sides of salmon.
Put salmon on a roasting rack and place in refrigerator in a spot where there is good circulation.
Leave the cure on the salmon for 24 hours.
After the 24 hours, brush off the cure, do not wash.
Cold smoke the salmon at 115 degrees for 4-5 hours.
Cool completely.
Plating:
Toast, or grill focaccia bread.
Slice salmon in long strips as thin as possible.
Layer salmon on slate or brick covered in nori paper
Add fried capers and Crème fraiche on top of salmon slices.
Garnish with microgreens and chive oil.
Place red onion, egg, and fine chopped tomato in mini skillets for condiments
Author: Chef Rodney Herwerth
Restaurant: The Inverness Hotel and Conference Center
Source: http://www.destinationhotels.com/blogs/house-cured-salmon