Beet Cured Salmon & Seeded Rye Crackers
YieldMakes 1 170-g serving.
- 2 ct. Recipe: Rye and Seed Crackers
- 114 g Organic Dark Rye Flour
- 100g GFS All-Purpose Flour
- 5 ml Trade East Sea Salt
- 10 ml GFS Granulated Cane Sugar
- 5 ml Trade East Garlic Powder
- 5 ml Trade East Onion Powder
- 14 g Trade East Whole Caraway Seeds
- 14 g Trade East Sesame Seeds
- 14 g Trade East Black Sesame Seeds
- 28 g Flax Seeds
- 14 g Hulled Hemp Heart Seeds
- 40 g Pumpkin Seed Kernels
- 1 ct. Gordon Choice Grade A Large Shell Eggs
- 90 ml Water
- 60 ml Mediterranean Extra Virgin Olive Oil
- 42 g Recipe: Whipped Goat Cheese
- 454 g Gordon Choice Cream Cheese Loaf
- 900 g Goat Cheese Log
- 120 ml Gordon Choice Sour Cream
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 56 g Recipe: Beet Cured Salmon
- 4.5 kg Scottish Faroe Islands Salmon
- 14 g Juniper Berries, toasted and ground
- 21 g Trade East Peppercorns, toasted and ground
- 500 g Kosher Salt
- 170 g Light Brown Sugar
- 85 g Beet Powder
- 2 ct. Markon Navel Oranges, zest only
- 120 ml Gin
- 7 g Markon Ready-Set-Serve Radishes, shaved on a mandoline
- ¼ tsp. Markon Dill
- ¼ tsp. Markon Chives
- 1 ct. Markon Lemons, zest only
Recipe: Rye and Seed Crackers
1. Sift rye, flour, garlic powder, salt, sugar, garlic and onion powder together and place in a stainless steel mixing bowl and reserve.
2. In a separate stainless steel bowl, mix together all the seeds until fully combined and reserve.
3. Gradually add water and olive oil to the flour mixture until fully incorporated.
4. Remove dough to a floured surface, working the dough until it is just combined.
5. Wrap in film and place in the cooler for at least 1 hour.
6. Roll the sheets out to desired thickness using either a pasta sheeting machine or using a rolling pin with the dough placed between two nonstick surfaces.
7. Use a pizza cutter or ravioli cutter to cut the dough into desired sizes. It will bake and separate on that line, so no need to move it.
8. Brush egg wash on the top of the dough.
9. Apply the seed mixture evenly across the crackers, pressing slightly so the seeds adhere.
10. Bake at177℃ (350°F) for about 10 minutes in convection oven.
11. Remove and place the crackers on a roasting rack to cool.
12. Place in a covered storage container. Label, date and refrigerate until needed.
Recipe: Whipped Goat Cheese
1. Soften the cream cheese by leaving it at room temperature for an hour.
2.Combine cream cheese, goat cheese and sour cream in a food processor.
3. Process until smooth, scraping down the sides to fully incorporate.
4. Season with salt and pepper.
5. Place in a pastry bag with desired fitting. Label, date and refrigerate until needed.
Recipe: Beet Cured Salmon
1. Place a 3’ square piece of cheesecloth on a prep table and place salmon, skin-side down in the center.
2. Dry the salmon flesh using paper towel, checking to ensure all pin bones are removed.
3. Brush half (60ml) of gin on the flesh of the salmon.
4. In separate sauté pans, toast the juniper berries and the peppercorns.
5. Once cooled, grind them to a fine powder.
6. Place all ingredients in a stainless steel mixing bowl and mix together.
7. Place in a covered, nonreactive storage container away from direct sunlight. Label, date and refrigerate until needed.
8. Sprinkle the spice mix over the salmon so there is less seasoning on the thinner parts of the flesh. This helps the fish cure evenly.
9. Press gently so the cure mixture adheres to the fish.
10. Fold the ends of the cheesecloth square over the salmon so that it is tightly wrapped and fully covered.
11. Place a 2" perforated hotel pan inside a 6" hotel pan.
12. Place the wrapped salmon, skin-side down, into the perforated hotel pan.
13. Place another hotel pan on top of the salmon, pushing down slightly. Weigh down the top pan using 4 #10 cans. Refrigerate 3 days to cure.
14. Once cured, rinse under ice-cold water to wash off excess salt and cure mixture. Pat dry with paper towels.
15. Place salmon, skin-side down, on a roasting rack fitted inside a sheet tray.
16. Brush remaining (60ml) of gin on top of the flesh of the salmon. Place in a cooler, uncovered, for 4 hours.
17. Wrap salmon and place in a covered storage container. Label, date and refrigerate until needed.
To prepare à la carte:
1. Place 1 rye cracker on a serving plate.
2. Pipe 2 rows of whipped goat cheese on top of the cracker, lengthwise.
3. Set another cracker on top of the goat cheese, gently pressing down to create a cracker sandwich.
4. Stagger a few small dots of goat cheese across the top of the cracker.
5. Weave the shaved beet cured salmon on top of the cracker.
6. Garnish with shaved radishes, dill, chives and lemon zest.