Winter Recipe Series: Lightly Smoked Salmon
Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.
Carrot Ginger Purée Ingredients4 carrots, peeled and medium-diced 1 1/2 tsp. peeled and thinly sliced fresh ginger Salt and fresh ground black pepper 1 oz. butter carrot juice (to cover carrots) Directions In a small saucepot, combine the carrots and ginger, add enough carrot juice to cover the mixture, and season with salt and pepper. Bring to a simmer and cook carrots until soft. Strain the mixture, reserving the liquid. Purée the carrots in a blender using a small amount of cooking liquid and butter to adjust for smooth consistency. Season the mixture to taste.
Salmon IngredientsPolyscience handheld food smoker Applewood chips 6 oz piece of salmon, skin on ½ oz grapeseed oil Salt & fresh ground black pepper to taste
Directions Place the salmon in a hotel pan or baking dish and wrap tightly plastic wrap with smoke will stay inside. Poke a hole through the plastic to allow the smoking tube to enter. Turn on the smoker, add a pinch of wood chips, and light them in the smoker. You will notice the pan filling up with smoke. Once this happens, turn off the smoker and let sit for 1-2 minutes. Then, season the salmon with salt and pepper and warm the grapeseed oil in a sauté pan over high heat. Sear the salmon skin side down until the sides of the skin start to brown, then flip and rest in pan off heat until done.
Root Vegetables Ingredients3 Brussels sprouts 3 radishes 3 baby turnips 1 tbsp olive oil Salt & FGBP
Directions Use a Japanese Mandolin to thinly shave the vegetables. Heat olive oil in a pan and sauté vegetables until caramelized and soft.
Lemon Crème Fraiche Ingredients 2 oz crème fraîche Zest of 1 lemon
Directions Mix until combined. Garnish with Mâche Micro celery. To prepare: First, make the carrot purée; if preparing in advance, refrigerate until ready to warm for plating. When you are preparing to serve, cook vegetables and salmon and mix crème fraiche. To assemble: Take the warmed carrot puree and drag a spoonful in a line across your plate; repeat the plating with the crème fraiche to create a line on the opposite side of the plate. Spoon the sautéed root vegetables on the center of the plate and top with salmon. Garnish with mâche and microgreens.
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