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Cold Smoked Scottish Salmon Tartine with Togarashi Mayo and Salmon Roe

Recipe supplied by Chef Chris McCabe

Cold Smoked Scottish Salmon Tartine with Togarashi Mayo and Salmon Roe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Smoked salmon

  • 1 cup brown sugar
  • 1 cup kosher salt
  • ¼ Fresh Thyme chopped
  • 4 Bay Leaves
  • 2 Sides Scottish Salmon

Place everything except salmon in robocoupe and pulse to mix. Generously coat salmon, both sides, and cure in walk‐in for 3 days. Rotate salmon every day. Rinse salmon then pat dry. Cold smoke for 30-45 minutes. Store in walk-in, tightly wrapped.

 

Togarashi Mayo

  • 2 Garlic Cloves
  • 1 Egg Yolk
  • ½ Lime Juiced
  • 1 T Togarashi Spice
  • 1 tsp Sugar
  • 1 Cup Extra Virgin Olive Oil

In a robocoupe, blend together, garlic, yolks, juice, sugar and spice. Slowly drizzle oil into mixture with the machine running. Season with salt.

 

Plate Spec

  • 3 oz Thinly Sliced Smoked Salmon
  • 1 Slice of Buttered and Toasted Sourdough
  • 2 T Togarashi Mayo
  • Garnish:
    • Arugola
    • Salmon roe
    • Bulls Blood Micro Greens
    • Cucumber
    • Red Radish

To assemble, spread mayo on toasted sourdough. Top with smoked salmon. Garnish with arugula, salmon roe, micro greens, cucumber and radish. Serve with gherkins on the side.

 

 

 

 

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