Smoked Salmon And Apple Carpaccio Recipes

Steps:

• For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
• Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

Steps:

• First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
• Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
• Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.