Tea --Smoked Salmon With Wasabi Cucumber 'Remoulade' With Toast Points

Serves: 5

Keyon Hand

1 January 1970

Based on User reviews:

59

Spice

56

Sweetness

26

Sourness

43

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

5 cups

Water

1 cup

Sake

2 cups

Sugar

1 cup

Kosher Salt

2 tbsps

Ginger (minced)

1 tbsp

Peppercorns (toasted whole szechwan)

6 tbsps

Mustard (pommery)

1 tbsp

Garlic (chopped)

1 cup

Rice Wine Vinegar

2 cup

Canola Oil

1 cup

Cucumber (chopped, peeled and de-seeded)

2 tbsps

Cilantro (chopped)

1

Salt

1

Black Pepper (to taste)

2 cups

Long Grain Rice

Directions:

1

In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns

2

Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater

3

Place the fish in a salmon poacher

4

Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour

5

; In a food processor, combine the mustard, wasabi paste, garlic, and vinegar

6

While the processor is running, slowly drizzle in the canola oil until an emulsion is formed

7

Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl

8

Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use

9

; Remove the salmon from the poacher and thoroughly clean the poacher

10

Place 2 over-turned ramekins on either side of the inside of the poacher

11

Line the interior of the poacher, up to the rim, with foil

12

Make sure that the foil is placed over the ramekins

13

Repeat with another piece of foil

14

Add the sugar, rice and jasmine tea to the foil lined poacher

15

Cover and heat over medium heat until the rice mixture begins to smoke

16

Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes

17

Turn off the heat and smoke the salmon for and additional 10 minutes

18

The salmon will be cooked medium-rare to medium

19

Keep the salmon warm in the poacher

20

Garnish: 1 medium cucumber, peeled, and thinly sliced Toast points Plating: Line a large Chinese-style platter with the thinly sliced cucumbers

21

Place the side of smoked salmon on top of the cucumbers

22

Arrange the toast points around the salmon

23

Present the remoulade in a small bowl accompanying the platter

24

If desired, drizzle a small amount of the remoulade on the salmon