Recipe supplied by Chef Chris McCabe
Smoked salmon
- 1 cup brown sugar
- 1 cup kosher salt
- ¼ Fresh Thyme chopped
- 4 Bay Leaves
- 2 Sides Scottish Salmon
Place everything except salmon in robot coupe and pulse to mix. Generously coat salmon, both sides, and cure in walk‐in for 3 days. Rotate salmon every day. Rinse salmon then pat dry. Cold smoke for 30-45 minutes. Store in walk-in, tightly wrapped.
Togarashi Mayo
- 2 Garlic Cloves
- 1 Egg Yolk
- ½ Lime Juiced
- 1 T Togarashi Spice
- 1 tsp Sugar
- 1 Cup Extra Virgin Olive Oil
In a robot coupe, blend together, garlic, yolks, juice, sugar and spice. Slowly drizzle oil into mixture with the machine running. Season with salt.
Plate Spec
- 3 oz Thinly Sliced Smoked Salmon
- 1 Slice of Buttered and Toasted Sourdough
- 2 T Togarashi Mayo
- Garnish:
- Arugula
- Salmon roe
- Bulls Blood Micro Greens
- Cucumber
- Red Radish
To assemble, spread mayo on toasted sourdough. Top with smoked salmon. Garnish with arugula, salmon roe, micro greens, cucumber and radish. Serve with gherkins on the side.