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January 6 2011

Smoked Scottish salmon crusted Atlantic salmon

Smoked Scottish salmon crusted Atlantic salmon On a pool of tomato dill coulis
Smoked Scottish salmon crusted Atlantic salmon   
On a pool of tomato dill coulis


Serves 4 people

Smoked salmon crust:
 4 oz. Scottish cold smoked salmon-(minced)
2 oz. unsalted butter softened
1 cup Panko crumbs
1 tbls. Dijon mustard
1 tbls prepared horseradish
1/8 tsp. Cayenne pepper

    In a kitchen aid mixer fitted with a paddle attachment, place butter in and on medium speed,  whip until soft. Add salmon, horseradish, and cayenne pepper to blend. Slowly put in panko crumb a little at a time, when there is no more crumbs, shut off machine and check crust. If it is not firm life a pie crust , you may need to add a little more. Pull out and refrigerate to help firm up. No longer than one hour.
Tomato dill couli:
6 - medium sized  ripe tomatoes (blanched,  skinned, de seeded, and diced )
2 tbls.- extra virgin olive oil
1 tsp. Minced garlic
Salt and pepper to taste
2 tbls. Minced dill weed

    In a small stainless steel pan , place on high heat. Add olive oil and the garlic. Cook until garlic is just sweated, then add tomatoes, a pinch of salt and fresh black pepper. Turn heat down and simmer for five to ten minutes to just reduce some of the liquid .pull off stove. Place mixture in a blender and puree until smooth. Stir in dill and let set warm until service. You may need to adjust seasoning at service.

Crust Salmon:
4 - 9 oz. Fillet’s of Atlantic salmon   
Sea or kosher salt and fresh ground black pepper
4 equal portion’s of crust   

    To prepare salmon, preheat oven to 400*.lightly season salmon with salt and pepper. Put the crust portion’s in a ball then flatten into a rectangle and place on the pieces of salmon. Flatten to the shape of the salmon a little over 1/4 of an inch. With a wide blade 10 inch chef knife press the crust in a crisscross pattern. You may need to dip knife in a stream of hot water to keep crust from sticking. Place on a non stick baking sheet and place in the 400*oven and bake for 8 to 10 minutes. Pull out tray and place oven on to broil. Place pan on top shelf of oven and keep your eye on to not let the crust burn but to brown. Pull out and your ready to plate. On the four plates pour equal amount’s of couli down and place a piece of the salmon on the sauce and garnish with a sprig of fresh dill weed.