Recipe supplied by Chef Brandon Moore
Ingredients:
2 pounds of Salmon
¾ cup of Mayonnaise
2 Stalks Celery
½ of a medium yellow onion
1 ½ ounces Pickled Jalapeno
1 Lemon (zest and juice)
2 Ounces Sour Cream or Crème Fraiche
2 Dashes Tabasco
Method:
Liberally salt Salmon and let rest in refrigerator for 15 minutes. During this time gather remaining ingredients. After the 15 minutes has passed rinse salt off Salmon and reserve half of a pound in the fridge. Lightly pepper the remaining 1 ½ pounds and roast in the oven at 325 for 13 minutes or until salmon is cooked to your liking. While Salmon is cooking small dice the celery, onions, and jalapenos. Place all three in a mixing bowl with remaining ingredients and mix until combined. Place roasted salmon in the refrigerator to chill and then combine it in the ingredients in the bowl gently. Dice the reserved half pound of raw salmon and fold it into the mixture. Split warm pretzel rolls and serve in the style of a Maine Lobster roll or plated with your favorite toasted bread/Crackers. Garnish with everything bagel spice and/or Caviar.