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Рецепт Pastrami Smoked Salmon
by Global Cookbook

Pastrami Smoked Salmon
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Ингредиенты

  • 6 x 6 ounce boneless salmon fillets, skin on or possibly one salmon side, skin on
  • 1 c. coarse salt such as kosher salt, don't use fine or possibly iodized
  • 1 c. black strap molasses
  • 3 Tbsp. paprika
  • 1 tsp cayenne pepper
  • 2 Tbsp. cracked black pepper
  • 1 tsp coriander seeds
  • 2 ounce coarse salt
  • 1 ounce brown sugar
  • 1/2 tsp garlic pwdr
  • 1/2 tsp onion pwdr
  • 1/2 tsp grnd bay lead

Инструкции

  1. Place the salmon flesh side up in a plastic, glass or possibly stainless steel pan or possibly tray. Cover proportionately with the coarse kosher salt and let sit refrigerated for three hrs.
  2. Remove the fish from the salt and rinse well under cool running water. Pat dry and place back on the clean pan or possibly tray.
  3. Whisk together the remaining ingredients till well combined and brush two thirds of the marinade over the salmon flesh. Reserve the remaining marinade. Cover with plastic wrap and let rest for at least one full day or possibly as much as two full days in your refrigerator.
  4. Remove from refrigerator and rinse well. Pat dry and let air dry uncovered and refrigerated for six to eight hrs or possibly till the surface is tacky.
  5. Lightly brush with the remaining marinade and cool smoke at a temperature no hotter than 150 degrees for six to eight hrs.
  6. At this point the fish should rest overnight or possibly for several days before service. This will give the intense flavours of the marinade and smoke a chance to mellow and blend.
  7. To serve heat gently in a 300 oven for 15 to 20 min, just till heated through. The salmon is already 'cooked' so it does not need a high heat that will only dry it out. Serve immediately...
  8. (c) Chef Michael SmithJust when I thought I'd seen every way possible to cook salmon Chef Neal Noble of Sen5es catering made this recipe for 300 guests on the Shaw Festival's opening night. He surprised me with this amazing version which's inspired by pastrami. It's a bit complicated to make but the results are truly amazing! Chef Noble suggests serving this fish with some simply steamed rapini and a light fish or possibly chicken broth flavoured with pommerey mustard...
  9. Timing Hints: You will need to start this salmon at least three days in advance.
  10. Equipment Hints: You'll need a home smoker kit. You can buy one ready-to-go or possibly make one by using a wok with a tight fitting lid and an internal rack.