Feast of Seven Fishes III - Smoked Salmon Smørrebrød
Feast of Seven Fishes III - Smoked Salmon Smørrebrød

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, feast of seven fishes iii - smoked salmon smørrebrød. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Feast of Seven Fishes III - Smoked Salmon Smørrebrød is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Feast of Seven Fishes III - Smoked Salmon Smørrebrød is something which I have loved my entire life. They are nice and they look fantastic.

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. From the Italian bruschetta to the French tartine, one that really.

To begin with this particular recipe, we must 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 cook it.

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

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. Each Christmas Eve, families and friends gather to celebrate the Feast of the Seven Fishes. We've got seafood recipes to make sure your feast is flavorful, colorful, and delicious.

Instructions 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/

Each Christmas Eve, families and friends gather to celebrate the Feast of the Seven Fishes. We've got seafood recipes to make sure your feast is flavorful, colorful, and delicious. Feast of Seven Fishes I - Scallops Summer Rolls The Music. No party is complete without a soundtrack—and that includes the Feast of the Seven Fishes. Break up favorite holiday classics with ocean-themed tunes (think "Under The Sea" from The Little Mermaid, "Octopus's Garden" by Ringo Starr and Bobby Darin's "Beyond the Sea").

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