12 oz Pepper, Vodka and Citrus Cured Salmon (recipe below)
20 each roasted corn blinis (recipe below)
8 fluid ounces chive cream (recipe below)

Instructions
To assemble, thinly slice the salmon on a sharp angle down to the skin and remove without cutting through the skin.

Shingle five slices down one side of a plate and four or five blini on the other side of the plate.

Place a spoon of the chive cream on the plate, garnish as you like* and serve. You may also serve constructed as follows: blini, salmon, chive cream and garnish (photo below).

*At Elliott's we serve this dish with pickled onion and pickled-smoked apples. Recipes are below.

Pepper, Vodka and Citrus Cured Salmon (yield 3 lbs)

3-4 lb. Sockeye salmon filled (skin on pin bones removed)
1/2 cup sea salt
1/2 cup brown sugar
1/2 cup cane sugar
1-1/2 tbsp. black pepper, course ground
2 tbsp. lemon zest
2 tbsp. orange zest
2 tbsp. lime zest
1/4 cup vodka
1 tbsp. chives, minced
1 tbsp. parsley, minced

Instructions
Combine the salt, sugar, citrus zest and black pepper. This is the cure.

Pull out a piece of plastic wrap that is 2.5 times the length of the salmon fillet. Place 1/3 of the cure sprinkled evenly onto the first part of the wrap that equals the length of the salmon fillet. Place the salmon on top of the brine, skin side down, then rub the rest of the mixture all over the top of the salmon evenly to cover.

Evenly drizzle the vodka over the salt mixture, then top the fish with the chives and parsley.

Tightly wrap the plastic wrap completely around the salmon.

Place the wrapped salmon on a cookie sheet and then place another cookie sheet on top of the salmon. Place some large cans or weights on top of the cookie sheet to apply pressure. Around 10 pounds will do.

Let the salmon rest this way for 24-36 hours in a refrigerator.

After 24-36 hours, unwrap the salmon and inspect it. The salmon should have darkened in color and become firm and dense to the touch when pressed. In the event it is not,  you may repeat the process and check the fish every 12 hours until it is to your liking. When cured, unwrap and rinse briefly under cold water, lay on paper towels skin side down and blot the surface with dry paper towels until completely dry. The salmon is now ready to wrap and reserve for service or cut immediately.

Roasted Corn Blinis (yield 25 blini)

2 tbsp fresh chives, minced
10-1/2 tbsp all-purpose flour
2 each corn on the cob (shucked and grilled or roasted)
4 tbsp yellow corn meal
1 cup buttermilk
2 each egg  yolks
1/2 tsp kosher salt
1/2 tsp black pepper, coarse ground
2 each egg white

Instructions
Cut kernels from ears of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.

Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl. Stir well with a whisk. Add milk mixture to flour mixture and stir with a whisk jus until most. Stir in corn, salt and pepper.

Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.

Spoon about 1/5 tbsp batter per blini into a medium hot oiled pan, spreading to about 2-1/2 inches in diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over and cook for 1 minute longer. Transfer blinis to a cookie sheet or plate in a single layer to cool. Repeat process with the remaining batter and reserve for service.

Chive Cream (yield 1-1/2 cups)

1 cup sour cream or crème fraiche
1/4 cup fresh chives, minced

Instructions: mix ingredients.

Pickled Red Onion (yield 1-1/2 pounds)

1-1/2 lbs. red onion, sliced very thin using a knife, slicing machine or peeler)
1 cup cider vinegar
1 cup red wine vinegar
1-1/4 cup sugar
12 tbsp kosher salt
1-1/4 cup water
1/4 cup pickling spice, in a sachet or tea globe
 

Instructions
Place the onions into a glass, ceramic or plastic pan.

Place all ingredients except the onions in a pot and bring to a boil for 5 minutes.

Pour the hot liquid over the onions and stir gently until mixed well.

Weigh down the onions so they are submerged and store overnight.

Pickled-Smoked Apple (yield 1.5 pounds)

1 lb. Granny Smith apple, very small dice and tossed with a little lemon juice so they
            don't discolor, then smoke with alder
3/4 cup cider vinegar
3/4 cup red wine vinegar
14 tbsp sugar
9 tbsp kosher salt
1 cup water
3 tbsp pickling spice, in a sachet or tea globe
1/4 cup pure maple syrup

Instructions
Place the apples into a glass, ceramic or plastic pan.

Place all ingredients except the apples in a pot and bring to a foil for 5 minutes.*

Pour the hot liquid over the apples and stir gently until well mixed.

Weigh down the apples so they are submerged until cool. Drain, toss with the syrup and store.

*We use the liquid from the pickled onions so we do not need to make the pickle brine twice.

Click here to see Executive Chef Robert Spaulding's tip

January 2011