A Fish By Any Other Name Recipe
House-Smoked Salmon “Lox” with Horseradish Crème Fraiche, Jus-Braised Early Fall Cabbages and Crispy Proscuitto.
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Ingredients
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House-Smoked Salmon Lox
Horseradish Crème Fraiche
Jus-Braised Early Fall Cabbages
Crispy Prosciutto
Method
House-Smoking the Salmon
- 1
Prepare the Salmon
In a bowl, mix brown sugar, kosher salt, fresh dill, and crushed black peppercorns. Rub this mixture over the salmon fillet. Wrap the salmon tightly in plastic wrap and refrigerate for 24 hours.
- 2
Smoke the Salmon
After 24 hours, rinse off the curing mixture and pat the salmon dry. Smoke the salmon using a cold smoking method for about 2 hours until fully infused with smoke flavor.
Horseradish Crème Fraiche
- 3
Mix the Ingredients
In a small bowl, combine crème fraiche, prepared horseradish, lemon juice, and salt. Mix until well combined and set aside.
Jus-Braised Cabbages
- 4
- 5
Braise the Cabbage
Pour in the chicken or vegetable broth and apple cider vinegar. Season with salt and pepper. Cover and let it simmer for 20-25 minutes until the cabbage is tender.
Crispy Prosciutto
- 6
Cook the Prosciutto
Preheat the oven to 400°F (200°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes until crispy. Remove and let cool.
Assemble the Dish
- 7
Plate the Ingredients
On a serving plate, layer the jus-braised cabbage as the base. Add slices of the smoked salmon lox on top, dollop with horseradish crème fraiche, and garnish with crispy prosciutto.
