60 South Salmon Recipe
potato pave, salmon belly pastrami, smoked beet yogurt, persillade
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Potato Pave
Preheat the oven to 180°C (350°F). Slice the potatoes thinly (about 2 mm thick) using a mandoline. Layer the potato slices in a greased baking dish, seasoning each layer with salt and pepper. Cover the dish with foil and bake for 45 minutes until tender. Remove the foil and bake for another 15 minutes until golden brown. Let it cool slightly, then cut into squares.
Make the Smoked Beet Yogurt
In a blender, combine the cooked beets, Greek yogurt, smoked paprika, salt, and pepper. Blend until smooth. Adjust seasoning to taste and set aside.
Prepare the Salmon Belly Pastrami
Rub the salmon belly with a mixture of salt, black pepper, and smoked paprika. Let it cure for 30 minutes. Then, smoke the salmon belly in a smoker for about 1 hour or until fully cooked and infused with a smoky flavor. Alternatively, you can use a stovetop smoking method.
Make the Persillade
Finely chop the fresh parsley and mix it with olive oil, salt, and pepper to create a fresh persillade.
Assemble the Dish
On a plate, place a square of potato pave, top it with a slice of smoked salmon belly, and drizzle the smoked beet yogurt on the side. Finish with a sprinkle of persillade for garnish.