House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers

Submitted by Todd Berry, Executive Chef, The Westin Kierland Resort & Spa, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
March 2008
 

Cure for Salmon:
Amt Ingredient
55% sugar
40% kosher salt
5% white tea
Procedure:
• Wrap salmon in cheesecloth. Combine ingredients for the cure. Layer a metal pan with about 1/2 inch of the cure combination and lay the wrapped salmon in it. Cover with remaining curing ingredients. Place another pan on top of the salmon and weight down with 5-10 lb cans. Refrigerate for 2-3 days. Check salmon after 2nd day, flesh should be translucent and significantly dryer.

Amt Ingredient
1oz. cream cheese       
3.5 oz white tea salmon            
1 slice of red onions
.25oz fried capers        
.5 oz pesto      
.25 each red hierloom tomato
as needed micro greens    

Procedure:
• Toast bagel. Arrange four slices of House-Cured White Tea salmon into a rose. Shingle the cream cheese, place tomato on plate and top with onion and micros. Garnish with pesto and capers. Season the tomato with salt and pepper.