House Smoked Atlantic Salmon on potato pancakes

Submitted by Russell Scott, CMC, Executive Chef. Isleworth Country Club, Windermere, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

Yield: 12 portions

For Smoked Salmon:
Ingredient Amount
2 ea.  salmon fillets, pin out skin on
1 lb.  kosher  salt
8 oz.  sugar
2 tbsps. onion powder
2 tsps.  cloves, ground 
2 tsps.  bay leaves, crushed
2 tsps.  mace
2 tsp.  Allspice, ground
1/4 tsp.  TCM

For Potato Pancakes
Ingredient Amount
3 lbs.  onions, thinly sliced
6 lbs.  Russet potatoes, fine julienne 
1 oz.  salt
4 ea.  eggs, lightly beaten
6 oz.  beer
as needed flour
as needed salt and pepper
as needed clarified butter
as needed vegetable oil
For Assembly:
1 pt.   crème fraiche
18 each  quail eggs, boiled 
1 jar   caviar 
1 jar   caper berries  
5-6 per plate  red onion, diamonds
3 oz.   baby greens, cleaned
   
Procedure
• Filet salmon; remove pin bones – leaving skin on.  Rinse & pat dry.
• Mix the cure (salt-TCM) and spread it evenly over & under the salmon sides on parchment (lighter over the small tails). Cure for 4 – 6 hours, rinse & pat dry;  place on a rack & allow to dry (pellicle) overnight.
• Place a 2” full size pan filled with ice on the bottom shelf of smoker. Place the 2 sides of salmon on a greased rack on the top shelf, replace the lid. Heat 6 charcoal pieces over an open flame on an old rack until hot completely through, place them into the smoker. Sprinkle 1.5 cups of fine wood chips over the charcoal and close the cover (this will make smoke for about 20 minutes).
• Using 6 more charcoal pieces heat and reload the smoker to keep a constant and heavy cloud of smoke on the salmon for at least 1.2 to 2 hours (be sure to check smoke and temperature during the process. It must stay below 110 degrees).
• Remove salmon from smoker, cover with plastic and refrigerate over night before slicing.
• For Potato Pancakes: Slice the onions paper thin, peel and julienne the potatoes on the mandoline. In a bowl mix together potatoes, onions and salt, cover and allow 1 hour to weep. After 1 hour, drain the potato liquid and blend in the beer, eggs and flour. Season with salt and pepper and make a fry test to check seasoning. Pan fry the 4 oz. pancakes in a 50/50 mix of clarified butter and vegetable oil, cook golden brown on both sides, finish in the oven if necessary.
• Plate Assembly: Cut pancake into thirds and place in the center of a 12 in. plate. Place about ¾ oz. of thinly sliced salmon neatly on top of each third. Pipe a small rosette of crème fraiche on top each mound of salmon. Place ½ quail egg on each rosette and top with caviar. Sprinkle the plate with capers and red onions. Finish with a bouquet of baby greens or micro sprouts.