Lay slices of salmon flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. With a culinary torch, lightly torch each slice.
Place 1 slice of salmon on crackers and place 1/4 teaspoon of vanilla bean crème fraiche and 1/4 teaspoon of green garlic puree on the cracker. Top each piece of salmon with a piece of pickled fennel, sliced shallot, and fennel frond. Sprinkle each canape with dill pollen.
Feel free to garnish the salmon with your favorite smoked salmon garnishes.
Dill pollen can be substituted with fresh chopped dill.
PPreheat oven to 325 degrees F.
Add butter to mixer with paddle attachment. Whip on high until light and fluffy. Add water, parmesan cheese, black pepper, salt and mix until combined.
Slowly add in flour and mix until dough starts to form. Dough will be slightly crumbly. Form into one piece and wrap in plastic. Let sit at least for 1 hour or overnight.
On a lightly floured surface roll out a portion of the dough to 1/8-inch thickness then cut into approximately 5 gram squares, about 2 x 2 inches square.
Place crackers on parchment lined sheet tray and bake for 8-10 minutes or until crackers are crisp and light golden brown.
Combine all ingredients except salmon and mix well. Pat the salmon with paper towels until dry. In a 9 x 13 inches pan, spread a 1/4-inch thick layer of cure mix on the bottom. Place salmon on the cure and add remaining cure on top of salmon. Place in refrigerator and let sit at least overnight to cure.
Remove salmon from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.
Preheat smoking gun and cold smoke for 1 hour with Cherrywood chips. Chill salmon in refrigerator. Serve once cooled.
If you do not have a smoker at home, there are stove top version and Do-It-Yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.
Combine all ingredients in a blender and blend until smooth.
Make garlic flavored oil and roasted garlic by combine raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.
Place fennel in a plastic container that can fit all contents. Pour over boiling pickling liquid and let cool in the refrigerator overnight.
Taste fennel to your liking then drain the fennel.
For a quick and easy pickling vinegar, in a 2-quart pot combine 2 cups of apple cider vinegar, 2 tablespoon of kosher salt, 2 tablespoon of sugar, 3 garlic cloves, 1 teaspoon red chili flakes and 1 teaspoon of black peppercorns. Add your flavoring ingredients to the mix as desired. Bring the mixture to a boil and make sure the sugar and salt dissolve completely.
Vacuum Pickled Fennel: If you have a vacuum sealer, you can use less pickling liquid. Add 1 pound of thinly sliced fennel to a vacuum seal bag and cups of boiling pickling liquid. Vacuum seal to 100%. Fennel should instantly pickle and be ready to use once chilled.
Combine crème fraiche and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and mix well.
Lay slices of salmon flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. With a culinary torch, lightly torch each slice.
Place 1 slice of salmon on crackers and place 1/4 teaspoon of vanilla bean crème fraiche and 1/4 teaspoon of green garlic puree on the cracker. Top each piece of salmon with a piece of pickled fennel, sliced shallot, and fennel frond. Sprinkle each canape with dill pollen.
Feel free to garnish the salmon with your favorite smoked salmon garnishes.
Dill pollen can be substituted with fresh chopped dill.
Preheat oven to 160 degrees C.
Add butter to mixer with paddle attachment. Whip on high until light and fluffy. Add water, parmesan cheese, black pepper, salt and mix until combined.
Slowly add in flour and mix until dough starts to form. Dough will be slightly crumbly. Form into one piece and wrap in plastic. Let sit at least for 1 hour or overnight.
On a lightly floured surface roll out a portion of the dough to 0.3-centimeter thickness then cut into approximately 5 gram squares, about 5 x 5 cm square.
Place crackers on parchment lined sheet tray and bake for 8-10 minutes or until crackers are crisp and light golden brown.
Combine all ingredients except salmon and mix well. Pat the salmon with paper towels until dry. In a 23 x 33 cm pan, spread a 0.6-centimeter thick layer of cure mix on the bottom. Place salmon on the cure and add remaining cure on top of salmon. Place in refrigerator and let sit at least overnight to cure.
Remove salmon from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.
Preheat smoking gun and cold smoke for 1 hour with Cherrywood chips. Chill salmon in refrigerator. Serve once cooled.
If you do not have a smoker at home, there are stove top version and Do-It-Yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.
Combine all ingredients in a blender and blend until smooth.
Make garlic flavored oil and roasted garlic by combine raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.
Place fennel in a plastic container that can fit all contents. Pour over boiling pickling liquid and let cool in the refrigerator overnight.
Taste fennel to your liking then drain the fennel.
For a quick and easy pickling vinegar, in a 2-litre pot combine 470 ml of apple cider vinegar, 2 tablespoon of kosher salt, 2 tablespoon of sugar, 3 garlic cloves, 1 teaspoon red chili flakes and 1 teaspoon of black peppercorns. Add your flavoring ingredients to the mix as desired. Bring the mixture to a boil and make sure the sugar and salt dissolve completely.
Vacuum Pickled Fennel: If you have a vacuum sealer, you can use less pickling liquid. Add 450 g of thinly sliced fennel to a vacuum seal bag and cups of boiling pickling liquid. Vacuum seal to 100%. Fennel should instantly pickle and be ready to use once chilled.
Combine crème fraiche and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and mix well.