“This dish was originally inspired as a fun way to utilize the belly trim as we portioned salmon for lunch service,” wrote executive chef John Spotkill when sharing the recipe. “As it grew in popularity, we ended up smoking whole sides of salmon as well as the trim to keep up. The pomegranate gastrique complements the dish with its sweet and sour notes, while the pickled fennel adds crunch and a touch more acid.”
The restaurant hot smokes its salmon after a three-hour cure of salt, granulated and brown sugar, the juice and zest of a lemon, lime and orange, molasses and bourbon. Spotkill recommends using your favorite smoked salmon when making this dish at home. The harissa that spices the cakes should be available on the condiment or international aisle of most grocery stores.
Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!