Ingredients
- 454g (1 lb) Salmon, Skinless
- 10g (2 tsp) Salt
- 5g (1 tsp) Sugar
- 1 Recipe Fluffy Pancake Batter
- Sour Cream for Garnish
- Fennel Fronds for Garnish
Equipment
- Nonstick Sauté Pan
- Plastic Wrap
- 2 Inch Deep Container
- Rack
- Smoking Gun with Hickory Chips
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
1 Pound
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Prepare Salmon
Slice the salmon as thin as you prefer. The thinner the slice the smokier the flavor will be.
Lay the slices on a rack, be sure they do not overlap.
Mix together the salt and sugar. Sprinkle the slices with the sugar and salt mixture.
After about an hour the salmon should be slightly tacky to the touch, this is called a pellicle.
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Prepare Billinis
In the meantime heat a pan to make silver dollar sized pancakes (bellini) to use as a vessel for the finished salmon canapé.
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Smoke Salmon
Once the salmon has finished remove it from the refrigerator and cover it with plastic wrap.
Lift the corner of the plastic wrap. Place the hickory chips in the smoking gun and use a lighter to light the chips until the smoking gun starts to produce smoke. Put the hose into the pan with the fish and fill it with a dense smoke.
Cover the pan and allow the fish to smoke for 2-3 minutes. This will give each slice a light smoky flavor. If you prefer a more intense smoky flavor allow it to smoke for up to 10 minutes or longer.
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Plate & Serve
Place a piece of salmon on a bellini and garnish with sour cream and fennel fronds.
Serve immediately.
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