Salmon Six Ways Recipe
 
 
Recipe type: Seafood
Cuisine: Scandinavian Cuisine
Serves: 4
Ingredients
Salmon ‘Pastrami’ with avocado crème
Salmon pastrami
  • 200 g salmon fillet
  • 50 g Sea salt
  • 1 tbs Black peppercorns
  • 3 tbs Fennel seeds
Avocado creme
  • 1 pcs Avocados
  • 1 tbs Sour cream
  • Lemon juice
  • Salt
  • Tabasco
Beetroot gravad lax (beetroot-cured salmon)
  • 1 kg Salmon fillet, skin-on
  • 4 tbs Sugar
  • 450 g Sea salt, big rocks
  • 15 pcs White peppercorns, cracked
  • 2 pcs Beetroot, grated
  • 2 bunch Dill
  • 1 pcs Lemon, zest, grated finely
Pickled Salmon
  • 200 g Norwegian salmon fillet, cut to 2cm x 2cm cubes OR just utilize any kind of off-cuts)
  • Pickling liquid
  • 600 ml water
  • 350 g sugar
  • 1 tbs salt
  • 8 pcs bay leaf
  • 6 pcs whole all spice peppercorn
  • 4 pcs whole cloves
  • 6 pcs whole white peppercorn
  • 1 tsp whole mustard seeds
  • 1 pcs yellow onion
  • 1 pcs carrot
  • 400 ml distilled vinegar 5%
  • 1 bunch dill
Smoked Salmon Mousse
  • 500 g hot-smoked salmon (or 200g cold-smoked + 300g fresh salmon)
  • 50 g butter
  • 1 pcs yellow onion
  • 1 pcs Potatoes
  • 200 ml Fish stock / water (enough to cover)
  • 100 ml Cream
  • 50 ml Sour cream
  • 1 tbs Tomato puree
  • Cayenne
  • Salt
  • White pepper
  • Dill
  • Chives
Instructions
Salmon ‘Pastrami’ with avocado crème
Salmon pastrami
  1. Cut salmon into 2cm x 2cm thick, 15cm long ‘sticks’
  2. Cure with coarse sea salt 4h,
  3. Rinse under cold water and dry with paper towel
  4. Toast black peppercorns and fennel seeds on a pan and crush in mortel
  5. Roll salmon in the seasoning and sear quickly on smoking hot cast iron pan
  6. Cool and wrap tightly in cling film
  7. Cut with a very sharp knife. It is easier to cut with cling film still on –pay extra attention to remove all plastic before serving!
Avocado creme
  1. Peel avocados and push through strainer
  2. Mix in all ingredients and season to taste
Beetroot gravad lax (beetroot-cured salmon)
  1. Mix together beetroot, salt, dill, peppercorns and lemon
  2. Use two fillets or cut salmon fillet in half.
  3. Rub the mix on both flesh sides and place facing each other
  4. Wrap in cling film and place on a tray in to the fridge
  5. Let marinate for 12h, turn the package and marinate 12h more
  6. Remove the marination mix by opening the package and scraping it off with a knife and cut to thin slices as desired or repack for future use.
  7. Keeps easily good in cold fridge for 4 days (if milder saltiness is desired, or you are using the thinner end of the fillet; marinate only 5+5 hours; open the package, scrape off all salt and marinations with a knife and repack in cling film to be used when needed.
Pickled Salmon
  1. In a pot, mix water, sugar, salt and let dissolve.
  2. Add all spices and vegetable and bring to simmer.
  3. Take out from the heat and let rest and season and cool.
  4. Add vinegars and dill and chill in the fridge
  5. Add salmon and let marinate for minimum of 3 days
Smoked Salmon Mousse
  1. Sauté potatoes and onions in butter
  2. Add tomato puree, spices and sauté for 1 min
  3. Add stock, cream and dill
  4. Add salmon
  5. Simmer slowly about an hour
  6. Use kitchen blender to puree
  7. Mix in sour cream and add cut dill and chives
Recipe by Food'n'chef at https://old.foodnchef.com/4-sposoba-prigotovleniya-lososya/