Smoked Salmon Recipe
A new take on a classic. House-cured and smoked salmon fillet from our wood-burning oven over a salad of marble potatoes marinated in our own homemade preserved apricot dijon vinaigrette. To balance the spice from the salmon cure, we pair with house-pickled shallots, crispy fried capers and a dollop of sour cream with chives.
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Ingredients
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Smoked Salmon and Salad
Method
Preparation and Cooking
- 1
Cure the Salmon
In a bowl, mix the salt, brown sugar, and black pepper. Rub this mixture onto the salmon fillet thoroughly. Wrap the salmon in plastic wrap and refrigerate for 24 hours to cure.
- 2
Smoke the Salmon
After curing, rinse the salmon under cold water and pat dry. Preheat your wood-burning oven for smoking. Smoke the salmon for about 1 hour or until it reaches your desired level of smokiness. Let it cool before slicing.
- 3
Prepare the Salad
Boil the marble potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before slicing in half.
- 4
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, chopped preserved apricots, and red wine vinegar. Season with salt and pepper to taste.
- 5
Pickle the Shallots
In a jar, combine the sliced shallots with red wine vinegar and a pinch of salt. Let them sit for at least 30 minutes to pickle.
- 6
Fry the Capers
In a small saucepan, heat the vegetable oil over medium heat. Add the capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.
- 7
Assemble the Dish
In a bowl, combine the sliced marble potatoes with the vinaigrette and toss to coat. Serve the potatoes topped with slices of smoked salmon, pickled shallots, crispy capers, and a dollop of sour cream mixed with chopped chives.