When I was a child, smoked salmon was a dish that we were only eating on Christmas day. It is one of those luxurious products that needs an occasion. My family was buying it in the most exclusive store in Cannes. smoked salmon with toasted brioche was the start of the meal. Since we have a cold smoker at the restaurant, I like to share this special memory with guests as an amuse bouche to start the meal.
The curing process is kept fairly simple, it is 2% salt, 1% sugar, and a few slices of ginger. The fish is smoked at 60 degrees Fahrenheit with 70% humidity for 9 hours. It is a gentle smoke that allows the fish to keep its natural moisture. It is sliced finely and served with pickled mango, smoked salmon bubble and transparent gel - both of which are made out of smoked salmon bouillon.
ual
chehf
chehf
chehf
lindo de morrer
este cahra eh hum manihaco
por exubera^ncias
ahdoro
exubera^ncias
tambem to^ nessa viahgem
fihsica
quihmica
e
memohrias
e muito salma~o
salma~o
a cor do vera~o
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