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Feast of Seven Fishes III - Smoked Salmon Smørrebrød
Feast of Seven Fishes III - Smoked Salmon Smørrebrød

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We hope you got benefit from reading it, now let’s go back to feast of seven fishes iii - smoked salmon smørrebrød recipe. To cook feast of seven fishes iii - smoked salmon smørrebrød you need 39 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Feast of Seven Fishes III - Smoked Salmon Smørrebrød:
  1. Use Salmon, 6 Fillets Preferably Wild Caught
  2. Provide Brine:
  3. Take 2 kg Water,
  4. Get 75 g Sea Salt,
  5. Prepare 150 g Demerara Sugar,
  6. Use 2 g Mustard Seeds,
  7. You need 2 g Black Peppercorn,
  8. Use 1 g Fennel Seeds,
  9. You need 6 Cloves,
  10. Get 4 g Coriander Seeds,
  11. Prepare 1 g Pink Peppercorns,
  12. Get Pinch Chili Flakes,
  13. You need 1/4 Inch Cinnamon Stick,
  14. Use 2 Bay Leaves,
  15. Take Rub:
  16. Get 5 g Sea Salt,
  17. You need 10 g Demerara Sugar,
  18. Get 8 g Black Pepper,
  19. Get 5 g Coriander Powder,
  20. Use 1 g Pink Peppercorns Freshly Ground,
  21. You need Pinch Chili Flakes,
  22. Use Pinch Dried Mushroom Powder,
  23. Get Sauce:
  24. Take 1/4 Cup Sour Cream,
  25. You need 1/2 TBSP Wasabi / Horseradish,
  26. Provide Pinch Fresh Dill Finely Chopped,
  27. Prepare Fresh Lemon Juice, 1/2 Lemon
  28. You need Fresh Lemon Zest, 1/2 Lemon
  29. Provide Shichimi Togarashi (Japanese 7 Spice), Pinch
  30. Get 1/2 TBSP Masago (Roe),
  31. Prepare Toast:
  32. Take 12 Slices Rye Bread,
  33. Provide Unsalted Butter, 6 Spread
  34. You need 6 Figs,
  35. You need Masago (Roe), Sprinkle
  36. Prepare Pinch Nori Flakes,
  37. Take 1 Handful Fresh Dill,
  38. You need Sesame Oil, Drizzle
  39. You need Pinch White Pepper,
Steps to make Feast of Seven Fishes III - Smoked Salmon Smørrebrød:
  1. You can use store-bought rye bread or you can check out my previous post for the recipe.
  2. Prepare the brine. - - Check for any bones on the salmon fillets. - - Wash and pat them dry with a kitchen towel. - - In a large container, combine all the ingredients together. - - Stir until the sugar has dissolved. - - Add in the salmon fillets. - - Cover with cling film or lid and chill in the fridge for 24 to 48 hrs.
  3. Prepare the rub. - - Combine everything together. - - You can grind the pink peppercorn in pestle & mortar or in a pepper milk. - - Set aside.
  4. Prepare the sauce. - - Mix all the ingredients in a bowl until well combined. - - If you are using fresh wasabi or horseradish, grate them freshly. I am just using store-bought wasabi. - - Set aside in the fridge until ready to use.
  5. Smoking the salmon. - - After in the brine for 24 or 48 hrs, - - Remove the salmon fillets from the brine. - - Place them on a wire cooling rack. - - Pat dry with a kitchen towel or paper on both sides. - - Sprinkle the rub onto the salmon fillets, both sides too. - - Prepare your smoker as per the instructions manual. - - I am using Nordic Ware's Personal Size Stovetop Kettle Smoker. - - If you have a outdoor grill and smoker, it will be awesome too.
  6. Assembling the toast. - - Spread butter onto the rye bread slices, on 1 side only. - - You can toast this in a toaster or a skillet, but I decided to smoke the rye bread, buttered side down. - - Why not infuse all the flavors from the salmon 1 last time? - - Once the bread has been toasted or smoked, transfer onto serving plates, buttered side down.
  7. Spread the sauce onto the bread. - - You can slice the salmon and lay onto the bread. But I decided to flake them into pieces and place them one by one overlapping one another to sorta create like a fish scales effect. - - Place the figs on top of the salmon. - - Sprinkle some masago, nori flakes and dill over the top. - - Lastly, drizzle sesame oil over the top. - - Serve immediately.
  8. For the full detailed recipe video: - www.instagram.com/tv/CILIPA9lNDg/

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