Feast of Seven Fishes III - Smoked Salmon Smørrebrød
Feast of Seven Fishes III - Smoked Salmon Smørrebrød

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, feast of seven fishes iii - smoked salmon smørrebrød. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Feast of Seven Fishes III - Smoked Salmon Smørrebrød is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Feast of Seven Fishes III - Smoked Salmon Smørrebrød is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook feast of seven fishes iii - smoked salmon smørrebrød using 39 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Feast of Seven Fishes III - Smoked Salmon Smørrebrød:
  1. Get Salmon, 6 Fillets Preferably Wild Caught
  2. Prepare Brine:
  3. Get 2 kg Water,
  4. Make ready 75 g Sea Salt,
  5. Make ready 150 g Demerara Sugar,
  6. Get 2 g Mustard Seeds,
  7. Get 2 g Black Peppercorn,
  8. Make ready 1 g Fennel Seeds,
  9. Prepare 6 Cloves,
  10. Take 4 g Coriander Seeds,
  11. Prepare 1 g Pink Peppercorns,
  12. Take Pinch Chili Flakes,
  13. Take 1/4 Inch Cinnamon Stick,
  14. Make ready 2 Bay Leaves,
  15. Take Rub:
  16. Take 5 g Sea Salt,
  17. Prepare 10 g Demerara Sugar,
  18. Prepare 8 g Black Pepper,
  19. Take 5 g Coriander Powder,
  20. Take 1 g Pink Peppercorns Freshly Ground,
  21. Make ready Pinch Chili Flakes,
  22. Take Pinch Dried Mushroom Powder,
  23. Get Sauce:
  24. Take 1/4 Cup Sour Cream,
  25. Get 1/2 TBSP Wasabi / Horseradish,
  26. Get Pinch Fresh Dill Finely Chopped,
  27. Make ready Fresh Lemon Juice, 1/2 Lemon
  28. Prepare Fresh Lemon Zest, 1/2 Lemon
  29. Make ready Shichimi Togarashi (Japanese 7 Spice), Pinch
  30. Make ready 1/2 TBSP Masago (Roe),
  31. Prepare Toast:
  32. Make ready 12 Slices Rye Bread,
  33. Take Unsalted Butter, 6 Spread
  34. Take 6 Figs,
  35. Make ready Masago (Roe), Sprinkle
  36. Prepare Pinch Nori Flakes,
  37. Get 1 Handful Fresh Dill,
  38. Make ready Sesame Oil, Drizzle
  39. Prepare Pinch White Pepper,
Steps to make Feast of Seven Fishes III - Smoked Salmon Smørrebrød:
  1. You can use store-bought rye bread or you can check out my previous post for the recipe.
  2. Prepare the brine. - - Check for any bones on the salmon fillets. - - Wash and pat them dry with a kitchen towel. - - In a large container, combine all the ingredients together. - - Stir until the sugar has dissolved. - - Add in the salmon fillets. - - Cover with cling film or lid and chill in the fridge for 24 to 48 hrs.
  3. Prepare the rub. - - Combine everything together. - - You can grind the pink peppercorn in pestle & mortar or in a pepper milk. - - Set aside.
  4. Prepare the sauce. - - Mix all the ingredients in a bowl until well combined. - - If you are using fresh wasabi or horseradish, grate them freshly. I am just using store-bought wasabi. - - Set aside in the fridge until ready to use.
  5. Smoking the salmon. - - After in the brine for 24 or 48 hrs, - - Remove the salmon fillets from the brine. - - Place them on a wire cooling rack. - - Pat dry with a kitchen towel or paper on both sides. - - Sprinkle the rub onto the salmon fillets, both sides too. - - Prepare your smoker as per the instructions manual. - - I am using Nordic Ware's Personal Size Stovetop Kettle Smoker. - - If you have a outdoor grill and smoker, it will be awesome too.
  6. Assembling the toast. - - Spread butter onto the rye bread slices, on 1 side only. - - You can toast this in a toaster or a skillet, but I decided to smoke the rye bread, buttered side down. - - Why not infuse all the flavors from the salmon 1 last time? - - Once the bread has been toasted or smoked, transfer onto serving plates, buttered side down.
  7. Spread the sauce onto the bread. - - You can slice the salmon and lay onto the bread. But I decided to flake them into pieces and place them one by one overlapping one another to sorta create like a fish scales effect. - - Place the figs on top of the salmon. - - Sprinkle some masago, nori flakes and dill over the top. - - Lastly, drizzle sesame oil over the top. - - Serve immediately.
  8. For the full detailed recipe video: - www.instagram.com/tv/CILIPA9lNDg/

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