Daniel Boulud's Smoked Salmon Collection Recipe

Prepare the marinade and dress the salmon

In a small bowl combine tequila, lime juice, olive oil, chopped cilantro, sea salt and black pepper. Whisk briefly to emulsify. Arrange the thinly sliced smoked salmon on a platter or shallow bowl and lightly brush or spoon the tequila-cilantro mixture over the slices so each piece gets a light coating. Cover and let rest 10 minutes at cool room temperature (or refrigerate up to 30 minutes) to allow the flavors to mingle. Serve garnished with a few extra cilantro leaves if desired.

Infuse and finish

Lightly toast the crushed cardamom seeds in a dry skillet over medium for 30–45 seconds until aromatic, then cool. In a small bowl whisk together single malt Scotch, honey and lemon zest. Place the sliced smoked salmon on a platter, sprinkle the toasted cardamom evenly over the fish, then gently drizzle the whisky-honey mixture over the salmon. Let rest 10 minutes to soften and accept the aroma. Finish with a light grind of black pepper prior to serving.

Compose the traditional garnish

In a small bowl combine chopped fresh dill, minced shallot, chopped capers, lemon juice and olive oil. Gently fold in the sliced smoked salmon until evenly coated but not broken up. Adjust seasoning with black pepper to taste. Arrange on a serving plate and garnish with extra dill sprigs. Serve chilled or at cool room temperature.

Transfer trout roe to a small serving bowl if not already jarred for presentation. Keep chilled on a bed of crushed ice if serving for a while. Serve with lemon wedges and a sprinkling of snipped chives. Advise guests to use a mother-of-pearl spoon or back of a teaspoon to preserve delicate texture.

Open the bag of bagel chips and arrange on a board or in a bowl. Keep chips in their bag or in an airtight container until just before serving to maintain crunch. Provide small tongs or scoops for easy plating with the salmon and rillette.

Make the rillette

In a medium bowl combine flaked smoked salmon, softened butter, softened cream cheese, lemon juice, chopped capers, chopped dill and minced shallot. Use a fork to mash and fold the mixture until it is well combined but still has texture (a coarse paste—do not purée smooth). Taste and adjust lemon, caper or black pepper as needed. Transfer the rillette to a serving jar or small bowl, smooth the top, and garnish with snipped chives. Chill 20–30 minutes to firm slightly, or serve immediately at cool room temperature.

Serve

Serve the rillette with bagel chips, extra dill, and lemon wedges. Place near the sliced salmon varieties and trout roe so guests can sample combinations.