Step-by-Step Guide to Make Favorite Feast of Seven Fishes III - Smoked Salmon Smørrebrød

Feast of Seven Fishes III - Smoked Salmon Smørrebrød. Great recipe for Feast of Seven Fishes III - Smoked Salmon Smørrebrød. After a vibrant scallop starter and a spicy herby cod dish, let's cleanse our palate for a bit with this toast. I am always fascinated by open-faced toast.

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Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, feast of seven fishes iii - smoked salmon smørrebrød. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Feast of Seven Fishes III - Smoked Salmon Smørrebrød is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes delicious. They're nice and they look fantastic. Feast of Seven Fishes III - Smoked Salmon Smørrebrød is something that I have loved my entire life.

Great recipe for Feast of Seven Fishes III - Smoked Salmon Smørrebrød. After a vibrant scallop starter and a spicy herby cod dish, let's cleanse our palate for a bit with this toast. I am always fascinated by open-faced toast.

To begin with this particular recipe, we have to first 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 it.

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

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

Simply slather a creamy spread like butter or sour cream on dense rye bread. Steps to make Feast of Seven Fishes III - Smoked Salmon Smørrebrød : You can use store-bought rye bread or you can check out my previous post for the recipe. Check for any bones on the salmon fillets. Wash and pat them dry with a kitchen towel.

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/.

In a large container, combine all the ingredients together. Second Course: A Bracing, Light Salad. A cold seafood salad for the second course is an ideal way to move into the more. It is definitely an elegant addition to a cocktail party, and definitely perfect for the first course of The Feast of the Seven Fishes. Salmon rillettes include both poached salmon and smoked salmon along with the butter.

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