Smoked Salmon with Mashed Potatoes and Buttermilk Sauce
Main Dishes | Kazakhstani cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe from John Smith, head chef at a popular American restaurant.
Ingredients
- Dill - 5.3 oz
- Vegetable Oil - 20 fl oz
- Smoked haddock fillet - 14.1 oz
- Salad Potatoes - 2 lbs
- Salt - 2 lbs
- Milk - 18 fl oz
- Butter - 4.1 oz
- White Part of Leek - 8.8 oz
- Fermented Milk - 2 fl oz
- Kaviar - 1.1 oz
- Horseradish Leaves - 0.7 oz
- Shallot - 0.1 oz
- Herbs - to taste
- Ocean salt - to taste
Step by Step guide
Step 1
Prepare dill oil. Remove the thick stems from the dill, place it in a saucepan, cover with vegetable oil, and heat to 140°F. Blend at high speed until smooth, then quickly cool it down by placing the container with the oil on ice or in ice water. Strain the oil through a cheesecloth to remove any sediment.
Step 2
Prepare the salmon fillet. Dissolve 150 grams of salt in 1 liter of water. Soak the salmon fillet in this solution for 20 minutes, then transfer it to a towel and refrigerate for 12 hours.
Step 3
Bake the potatoes for the puree. Spread a kilogram of salt in an even layer in a deep baking tray. Wash the potatoes, dry them, and place them on the salt. Bake in a preheated oven at 374°F for about an hour (the exact time depends on the size of the potatoes). Check for doneness with a skewer.
Step 4
Prepare a sauce from sour milk. Grate the peeled horseradish on a fine grater, add it to the sour milk, let it sit for 20 minutes, and then strain. Mix the sour milk with the roe and add chopped green onions. Taste and season with salt as needed.
Step 5
Prepare a puree from the leek. Grill the leek on all sides until it turns an even dark brown color. Remove from the heat and peel off the top 2-3 burnt layers. Place the leek in a saucepan and add milk (150 ml). Cook over low heat for about 20 minutes, until the leek becomes very soft. Blend at high speed, adding butter (15 grams) and salt to taste.
Step 6
Slice the cooked potatoes in half and, while they are still warm, scoop out the flesh with a spoon. Mash the flesh into a puree. Using a whisk, incorporate the melted butter (100 g) and milk (300 ml) into the puree. Season with salt to taste. Pass the puree through a sieve to remove any lumps.
Step 7
Pat the salmon fillet dry with paper towels and place it on the grill, having previously added two raw logs. This will produce a lot of smoke, which is essential for not only grilling the fish but also giving it a smoky flavor. Cook the fish on the grill until fully cooked.
Step 8
Add the leek purée to the mashed potatoes and warm it up if it has cooled down. Place a piece of salmon on the plate, add the purée next to it, drizzle with sauce, sprinkle with dill oil, and garnish with fresh herbs.
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