Alaskan Seafood Charcuterie


Serves makes 1 side of salmon
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

Brown Sugar and Bourbon Salmon Gravlax, Stone Fruit–Pecan Mustard, Tea-Smoked Sea Scallops, Smoked Black Cod, Pickled Cauliflower

Brown Sugar and Bourbon Salmon Gravlax

Makes 1 side of salmon

 

Sockeye Salmon

Cure 2 days

1/2 cup kosher salt

1/4 cup sugar

1/2 cup brown sugar

2 tablespoons black peppercorns, crushed

1 (2 1/2 to 3 pound) Alaska Sockeye Salmon fillet, skin-on, pin bones removed

3 tablespoons bourbon

1/2 bunch fresh thyme, coarsely chopped, including stems

 

 

Coho Salmon

Cure 2 days

1/2 cup kosher salt

1/4 cup sugar

1/2 cup brown sugar

2 tablespoons black peppercorns, crushed

1 (2 1/2 to 3 pound) Alaska Coho Salmon fillet, skin-on, pin bones removed

3 tablespoons bourbon

1/2 bunch fresh thyme, coarsely chopped, including stems

 

 

King Salmon

Cure 3 days

1 cup kosher salt

1/2 cup sugar

1 cup brown sugar

1/4 cup black peppercorns, crushed

1 (5 1/2 to 6 lb) Alaska King Salmon fillet, skin-on, pin bones removed

1/3 cup bourbon

1 bunch fresh thyme, coarsely chopped, including stems

Directions

Recipe courtesy of Chef Ben Pollinger

Mix salt, brown sugar, granulated sugar, and peppercorns in a small bowl per each side of salmon.

Line a hotel pan with plastic wrap. Place salmon, flesh side up on plastic wrap and sprinkle with bourbon. Scatter thyme over the fish, then pack top with salt-sugar mixture. Pull sides of plastic up and fold it over fish. Place one more sheet of plastic wrap over fish – wrapping tightly, then turn the fillet over so that skin side is facing up. Place another hotel pan on top of fish and weight the pan down (use 2 #10 cans). Let salmon cure, refrigerated, for 2 to 3 days, depending on thickness of fillet. Reference the chart above for approximate cure timing. (The fish flesh should feel slightly firm when cured).

When salmon is cured, rinse it lightly and pat dry with paper towels. Wrapped well in plastic wrap, the gravlax will keep in the refrigerator for about a week.

To serve: Cut gravlax on the bias into paper-thin slices.

 

Stone Fruit–Pecan Mustard

Makes about 2 cups

1 cup diced peaches or apricots (If not in season, use thawed IQF fruit.)

2 tablespoon brown sugar

2 tablespoons cider vinegar

1/2 cup Dijon mustard

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1/4 cup stone-ground mustard

1/2 cup pecans, chopped and toasted

Place peaches, sugar, vinegar, and Dijon mustard in a food processor and process until almost smooth. Add stone-ground mustard and pecans, and pulse until combined. Store refrigerated for up to 2 weeks.

 

Tea-Smoked Scallops

Makes about 13 -14 ounces

 

1 teaspoon Old Bay Seasoning

2 teaspoons kosher salt

1 pound large Alaska Weathervane Scallops

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2 cups smoker chips

1/4 cup loose black tea

In a large bowl, mix Old Bay Seasoning and salt. Add scallops and toss to coat. Arrange scallops on a rack set over a hotel pan and let cure, uncovered and refrigerated, for at least 8 hours or up to overnight.

Smoke scallops: Spray a smoker* rack well with cooking spray. Arrange scallops on the rack and position in smoking chamber. Place chips and tea in smoking pan. Close and plug in the smoker. Be sure to do smoking over a well vented area or outside. Smoke the scallops for about 1 1/2 – 2 hours until they are firm and cooked to medium. Remove scallops to a hotel pan. Store refrigerated for up to 4 days.

*Smokers differ greatly. These instructions are intended as a very general guideline for a small electric unit, such as a Little Chief. Follow the instructions for your equipment and adjust the cooking time accordingly. Smoking time will also depend upon the size of your scallops.

 

Pickled Cauliflower

Makes about 2 quarts

 

Vegetables

1 large head cauliflower, broken into small florets

1 red pepper, diced 1/2 inch

1 red onion, diced 1/2 inch

1/2 cup golden raisins

Zest of 1 orange (wide strips removed with a vegetable peeler)

 

Pickling Brine

2 cups cider vinegar

2 cups water

1 tablespoon kosher salt

1/2 cup sugar

2 tablespoons pickling spice

2 teaspoons fennel seed

Gently mix vegetables and place into a heat-proof plastic container.

In a stainless steel pan over high heat, bring pickling brine ingredients to a boil. Pour hot brine over vegetables and let cool to room temperature. Weight down vegetables to keep submerged in brine. Refrigerate. Let pickle for at least 2 days before serving. Store refrigerated for up to 1 month.

 

 

Bourbon Peach Old Fashioned

Makes 1 drink

2 ounces bourbon

1/2 ounce Wildflower Honey Water (recipe follows)

1 dash Angostura bitters

2 dashes peach bitters

Garnish: fat orange peel disk and Amarena cherry

Measure bourbon and honey into a mixing glass. Add bitters. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Strain over an ice ball or large cube in an Old Fashioned glass. Spritz orange peel oils over drink. Then skewer orange peel and cherry on a pick, and garnish.

 

Wildflower Honey Water

Makes 1 cup

1/2 cup wild flower honey

1/2 cup warm water

Combine honey and water and stir until well mixed. Store refrigerated for up to 1 month.