Sunday, September 29, 2013
This lox recipe is one which I have developed over several years. It has a mild saltiness, a bit of sweetness, and is versatile in that it can be served as is, or added as an additional component to another dish. The lox can also be smoked if you wish, or served as is without smoking. In the picture, I served it as an appetizer in the restaurant. But I first served this dish as an individual amuse bouche for the 2013 Washington Wine & Food Show. We made about 2,500 of these little hummers! It took us 10 solid man hours just to slice the salmon! (My crew hated me.) But, we received HUGE accolades at the event, rave reviews, with people coming over saying, “I was told I had to come try your dish!”, or, “Is it ok to have thirds?” Now my staff was all smiles, knowing that all our work had paid off.
For the Huckleberry Sockeye Lox
1 2 lb Side Thawed, previously frozen Sockeye Salmon, skin-off, pin bones removed
10 Tbl Light Brown Sugar
3 Tbl Kosher Salt
1 Tbl Orange Peel
2 Tbl Fresh Lemon Zest
4 Tbl Granulated Sugar
2 Tbl Fresh Tarragon Leaves
2 Tbl Fresh Dill, chopped
2 Cups Huckleberries, crushed (or Blackberries)
1) Trim the salmon of excess fat. Pat dry.
2) Cut 2 pieces of aluminum foil which are about 6” longer than the salmon fillet.
3) Combine the sugars, salt, and lemon zest. Mix well. Divide the mixture in half. Reserve.
4) Place the salmon in the center of one of the sheets of foil.
5) You will apply half of the ingredients to each side of the fillet:
- Evenly sprinkle the top of the fillet with half of the tarragon and dill.Evenly sprinkle with half of the orange peel, lemon zest, sugar, and salt mixture.Place second piece of foil over all and carefully turn the salmon over. Remove the top piece of foil and repeat the above process of adding the ingredients on this side of the salmon. Replace foil and fold it multiple times on all sides so as to form a good seal.
- For day one place on a flat pan (such as a cookie sheet) with at least a ½” raised edge and store in refrigerator overnight.
- On day two place another flat pan on top of the salmon and add about 7 lbs of weight on top of it. Return to the refrigerator overnight.
- On day three drain any liquid from the bottom pan, flip the salmon over, cover with the pan and weights, and return to the refrigerator overnight again.
- On day four, remove the weights and the foil. Gently scrape the huckleberries and herbs from the fillet. Pat the salmon dry with paper towels.
- Slice thinly and serve!
Store in the refrigerator, tightly wrapped in plastic wrap, for up to 5 days.
Notes: Because this is an uncooked product you should use a quality, frozen (and thawed) side of salmon so as to eliminate any possible danger from parasites.
For the Dungeness Crab Salad
½ Cup Fresh Corn, cut from cob, roasted, cooled
12 Oz Dungeness Crab meat, lightly pressed but not squeezed
12 Oz Red Crab meat, lightly pressed but not squeezed
4 Tbl Shallot, minced
2 Tbl Fresh Chives, minced
1 Tbl Parsley, chopped
1 ½ Tbl Fresh Tarragon, chopped
3 Tbl Red Bell Pepper, brunoise
3 Tbl Yellow Bell Pepper, brunoise
2 Tsp Dijon
3 Tbl Panko
6 Tbl Apple Bacon, cooked, cooled, 1/4″ cut
¾ Cup Mayo
Pinch Sea Salt
Lightly press some of the excess liquid from the crab meats, but do not squeeze it all out. Combine all the ingredients and gently fold together. Adjust consistency with a little more mayo (to loosen) or panko (to tighten) as needed. Chill.
For the Cucumber Wrap
About 5 ea. English Cucumbers, ends trimmed
Using a mandolin, thinly shave the cucumber into long, thin ribbons. Do not use the first few ribbons or the seeded section of the cucumber. You should be able to cut each ribbon in half and make 2 separate crab salad rolls from each ribbon. Form the crab salad into a ball about 1 oz, then roll into a cylindrical shape. Place on a cucumber ribbon, roll, set aside until service. You should have enough cucumber ribbon to go about 1.5 times around the filling to ensure that it will hold.
At service, top each roll with a slice of Huckleberry Los. Add fried taro root for “crunch”. I used Hearts of Fire leaves as a garnish, which I believe are a type of sorrel because they have a nice lemony flavor which accents the dish nicely. And I laid down a line of lemon aioli under the rolls in order to add a visual “anchor” to the presentation and to give the dish a little extra “zip” of citrus.
And finally, Time to Munch!