Recipe of Andrew Copley Feast of Seven Fishes III - Smoked Salmon Smørrebrød

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, feast of seven fishes iii - smoked salmon smørrebrød. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Feast of Seven Fishes III - Smoked Salmon Smørrebrød is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Feast of Seven Fishes III - Smoked Salmon Smørrebrød is something that I’ve loved my entire life. They are nice and they look fantastic.

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 cook it.

The ingredients needed to make Feast of Seven Fishes III - Smoked Salmon Smørrebrød:

1. Prepare Salmon, 6 Fillets Preferably Wild Caught
2. Take Brine:
3. Prepare 2 kg Water,
4. Get 75 g Sea Salt,
5. Get 150 g Demerara Sugar,
6. Take 2 g Mustard Seeds,
7. Take 2 g Black Peppercorn,
8. Get 1 g Fennel Seeds,
9. Take 6 Cloves,
10. Prepare 4 g Coriander Seeds,
11. Take 1 g Pink Peppercorns,
12. Take Pinch Chili Flakes,
13. Prepare 1/4 Inch Cinnamon Stick,
14. Take 2 Bay Leaves,
15. Take Rub:
16. Make ready 5 g Sea Salt,
17. Get 10 g Demerara Sugar,
18. Prepare 8 g Black Pepper,
19. Make ready 5 g Coriander Powder,
20. Get 1 g Pink Peppercorns Freshly Ground,
21. Prepare Pinch Chili Flakes,
22. Prepare Pinch Dried Mushroom Powder,
23. Make ready Sauce:
24. Make ready 1/4 Cup Sour Cream,
25. Take 1/2 TBSP Wasabi / Horseradish,
26. Prepare Pinch Fresh Dill Finely Chopped,
27. Take Fresh Lemon Juice, 1/2 Lemon
28. Get Fresh Lemon Zest, 1/2 Lemon
29. Take Shichimi Togarashi (Japanese 7 Spice), Pinch
30. Prepare 1/2 TBSP Masago (Roe),
31. Take Toast:
32. Take 12 Slices Rye Bread,
33. Make ready Unsalted Butter, 6 Spread
34. Make ready 6 Figs,
35. Get Masago (Roe), Sprinkle
36. Prepare Pinch Nori Flakes,
37. Make ready 1 Handful Fresh Dill,
38. Prepare Sesame Oil, Drizzle
39. Get Pinch White Pepper,

Instructions 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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