Smoked Salmon And Apple Carpaccio Recipes

APPLE CIDER-CURED SMOKED SALMON

Steps:

• To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator.
• Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
• To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate.
• Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill.

SMOKED SALMON AND FRISEE CARPACCIO

Steps:

• For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
• Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

SMOKED SALMON CARPACCIO

Steps:

• First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
• Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
• Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.