General
INGREDIENTS:
Smoked Ōra King Salmon:
One 12- to 14-pound Ōra King salmon
1 kilogram kosher salt
1.6 kilograms sugar
250 milliliters vodka
200 grams finely chopped basil
200 grams finely chopped dill
200 grams finely chopped tarragon
Zest of 3 lemons
150 grams dry juniper berries
150 grams pink pepercorns
150 grams fennel seed
150 grams coriander seed
Fennel Purée:
100 grams butter
2 kilograma fennel bulbs, sliced
500 milliliters milk
500 milliliters cream
Salt
Dill Dijon Mustard:
100 grams finely chopped dill
200 grams Dijon mustard
Dill Oil:
1 kilogram dill, blanched
300 milliliters canola oil
Honey-Dijon Purée:
400 grams honey
200 grams Dijon mustard
100 grams canola oil
2 sheets gelatin, bloomed
Marinated Fennel:
Sliced fennel
Olive oil
Lemon zest
Bay leaf
Thyme sprigs
To Assemble and Serve:
Pumpernickel loaf, sliced ⅛-inch thick and cut into thin strips
100 grams coriander seeds
100 grams fennel seeds
100 grams caraway seeds
100 grams nigella seeds
100 grams yellow mustard seeds
100 grams poppy seeds
Pickled white pearl onions
Oestra caviar
Sous Vide Egg, Potato Foam, Egg White Foam, Arugula, Kaluga Caviar, Chive Oil, Smoked Sourdough Lace, Lemon Zest
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