In the restaurant we smoke our own salmon. We buy whole organic salmon and do it from scratch. It takes from start to finish 6 days until it is ready to be used.
We wash the salmon in whiskey then cure in salt, sugar, smoked paprika, thyme, ginger for 16 hours. We then wash off the cure and dry the salmon out for 24 hours.
After the drying process we lightly rub the salmon with olive oil and set up a smoker on a rolling rack and cure in whiskey soaked wood chips for 6 hours. Once this is done we wrap the sides individually in cling film and leave for 3 days for the smoke to permeate the salmon. We then clean and pin bone the salmon and vacuum pac with olive oil until needed.
Here is a dish with this very salmon. It is with a red beetroot tartare, devilled quail eggs, crisp smoked salmon skin, Keta caviar and chive vinaigrette.
We wash the salmon in whiskey then cure in salt, sugar, smoked paprika, thyme, ginger for 16 hours. We then wash off the cure and dry the salmon out for 24 hours.
After the drying process we lightly rub the salmon with olive oil and set up a smoker on a rolling rack and cure in whiskey soaked wood chips for 6 hours. Once this is done we wrap the sides individually in cling film and leave for 3 days for the smoke to permeate the salmon. We then clean and pin bone the salmon and vacuum pac with olive oil until needed.
Here is a dish with this very salmon. It is with a red beetroot tartare, devilled quail eggs, crisp smoked salmon skin, Keta caviar and chive vinaigrette.
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