Recipe of Any-night-of-the-week 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.

Smörgåsbord (Swedish: [ˈsmœ̂rɡɔsˌbuːɖ] ()) is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on a table. It is typically a celebratory meal and guests can help. The Feast of the Seven Fishes.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, feast of seven fishes iii - smoked salmon smørrebrød. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Feast of Seven Fishes III - Smoked Salmon Smørrebrød is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They're fine and they look wonderful. 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 get started with this recipe, we must prepare a few ingredients. You can have feast of seven fishes iii - smoked salmon smørrebrød using 39 ingredients and 8 steps. Here is how you can achieve that.

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

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

And of course the most important element of the whole thing: octupus, or polpo as we called it. Oh I guess I'll make a vegetable as well, but this is about the seafood.. A Christmas Feast, Experienced With Dishes From Around the World. While the Feast of the Seven Fishes,.

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/.

Dishes include oysters grilled or served on the half shell, smoked salmon with crème. There are no set seating times at this popular Italian restaurant in Washington Square West, and reservations are being accepted all evening long. When there is a laksa pizza, why not a laksa burger? Expect: a traditional Italian Feast of the Seven Fishes (an eight-course meal). Start with a classic Venetian baccala before moving on to Maine belon oyster with prosecco zabaglione and caviar.

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