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
Confit Potato: Kosher salt 8 small Yukon gold potatoes Cultured Cream: 60 grams cultured cream 3 grams smoked salt To Assemble and Serve: 50 grams nori powder 96 grams caviar METHOD For the Chamomile Honey: In a saucepan over medium-high heat, bring 50 grams water to 194°F. Remove from heat. Add chamomile and let steep 4 minutes. Strain liquid into a nonreactive container. Add honey and salt. Mix until honey is fully dissolved. Stir in toasted seeds, lemon peel, and bay leaf. Set aside.
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Caviar is a delicious delicacy that we would all like to try at some point. Still, the truth is that many times people have it before them and do not know how it should be consumed. If you want to know five steps to eat caviar correctly and get the most out of it, keep reading this blog, and we will tell you the best way to do it.
