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Receta Triangle Terrine Of Honey Cured Salmon And Vermouth With A Caraway Rye Crisp

by Global Cookbook

Ingredientes

2 x sides of salmon, skinless, and, boneless, (about 5 pounds) 4 c. honey 1 c. vermouth 2 c. coarse sea salt     The Homemade Mustard 2 ounce yellow mustard seeds 1/2 c. brown mustard seeds 1/2 c. white wine vinegar 1/2 c. extra virgin extra virgin olive oil 1/2 c. Chardonnay 1 Tbsp. grnd turmeric     juice and zest of one lemon     coarse sea salt, and, freshly grnd black pepper, to taste     The Triangle Terrine     honey cured salmon 1 1/2 lb cream cheese, room temperature 3 pkt gelatin pwdr

1 c. vermouth 1 c. chopped chives     coarse sea salt     The Pickled Red Onions 1 c. honey 1 c. red wine vinegar 1 tsp cayenne tabasco sauce 1 lrg red onion, sliced into thin rings     coarse sea salt, and, freshly grnd black pepper, to taste     The Caraway Rye Crips 3 ounce rye flour 1 ounce sugar 1 ounce corn syrup 2 ounce butter 1 x egg, white 1 Tbsp. caraway seeds, grnd

Direcciones

1. Coarse sea salt, and, freshly grnd black pepper, to taste
2. Whisk the vermouth and honey together.
3. Trim off the thinner tale pcs of the salmon and reserve for another use.
4. Place the salmon filets side-by-side in a pan only slightly larger then them.
5. Sprinkle them proportionately with the salt, flip and sprinkle the other sides proportionately as well.
6. Pour the vermouth honey mix over the fish. Cover the container with plastic wrap and place in the coldest part of the refrigerator.
7. Let rest for three to four days as the salmon cures. Twice every day flip the filets and redistribute the curing juices.
8. After the salmon becomes opaque it is done.
9. Remove the fish, pat it dry and wrap it tightly in plastic wrap.
10. Use or possibly serve immediately or possibly freeze.
11. The Homemade Mustard:Grind the yellow mustard seeds till they are powdery and resemble coarse meal.Use a coffee grinder.
12. Place in a food processor and add in the remaining ingredients.
13. Process till very smooth.
14. Reserve in a squeeze bottle till needed.
15. Note: This mustard improves dramatically over time. Its flavors will mellow, becoming rounder and less sharp.
16. The Triangle Terrine:This recipe is proportioned to work for a triangle terrine mold measuring five inches on a side and 16 inches long. You may chose to assemble it in a smaller square or possibly rectangular mold. The recipe will work but you may have leftovers. Oh well!
17. Line the terrine mold with plastic wrap. Make sure which the plastic fits tightly and proportionately into the bottom corner of the mold and lies flat against the sides without any air bubbles. It is not necessary to fit plastic onto the triangular end of the mold. Leave some plastic hanging over the edges.
18. Line the mold with cured salmon. Using a thin bladed slicing knife or possibly a professional meat slicer slice the salmon. Do not slice it the normal across-the-grain direction but instead the long flat way. Try to make the largest surface area slices possible. Make them thin and uniform. Fit them into the mold, lining the two sides completely and perfectly. Trim the salmon as needed.
19. Make the filling. Place the vermouth in a small pot. Sprinkle the gelatin over the surface of the vermouth and let dissolve for five min. Meanwhile place the cream cheese in a food processor and process till very smooth. Place the small pot with the gelatin into a larger pot of simmering water. Swirl the mix till it melts from the heat of the warm water.
20. Pour the vermouth gelatin mix into the cream cheese. Add in the chives and process just to thoroughly combine. Place the mix into a piping bag fitted with a large plain tip. Pipe a thin bead of the mix into the bottom of the salmon lined mold.
21. Layer the terrine. Slice a large piece of salmon into a thin rectangle which just covers the first layer of the vermouth mix. Position it in the mold and gently press it into place avoiding air bubbles. Pipe another bead of the cream cheese onto the salmon.
22. Using a small spatula spread it into a thin even layer about 1/2 inch thick. Continue layering the salmon and vermouth mix, forming a larger layer as the mold widens. Be precise, take your time, your craftsmanship will show when the terrine is cut! When the mold is full layer one last piece of salmon over the top even with the top of the sides. Fold over the plastic wrap.
23. Chill the terrine for a minimum of six hrs and preferably overnight so which it sets and firms completely.
24. When it is time to serve it slide a thin bladed knife along the ends to loosen them then invert the works onto a cutting surface. Cut with a thin bladed slicing knife or possibly use an electric slicer if available. Cut into slices about 3/4 of an inch thick.
25. The Pickled Red Onions:Place the onions in a large mason jar or possibly other similar container.
26. Heat the honey, tabasco and vinegar forming a syrup.
27. Pour the warm syrup over the onions and chill for at least twenty-four hrs.
28. Every 8 hrs or possibly so shake the bottle.
29. The onions may be reserved for weeks.
30. The Caraway Rye Crips:Place the ingredients in a food processor and mix till well combined.
31. Form a template out of food-safe thin stiff plastic. Cut a rectangle about eight by four inches. Cut out of the center of the rectangle a large salmon shape.
32. Spread the batter through the template in an even layer onto a silicone baking mat. Bake till golden, about 15 min in a 350 degree oven.
33. Remove the salmon from the baking mat while they are still warm and flexible.
34. Drape them over a wine bottle and allow to cold into a crisp semi-circular leaping salmon shape.
35. Store in an airtight container till needed.
36. The Plate:Lay a slice of the terrine in the center of a large chilled service plate.
37. Squeeze some artful squiggles of the mustard on one corner of the terrine.
38. Top with some of the pickled onions and mustard sprouts.
39. Slide a salmon cracker under one side of the terrine.
40. Serve with a splash!
41. Timing Hints:Make the mustard a week in advance. Cure the salmon four days before needed. Make the terrine the day before and let cold thoroughly. Make the pickled red onions the day before. Make the salmon shaped rye crisps the day before they are needed.

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