1 1/4 cups warm water
1 1/4 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon olive oil
1 1/2 cups all-purpose flour
1 1/2 cups bread flour
1 cup grated Havarti cheese
1 cup crumbled feta
1 cup grated mozzarella
1 cup grated mozzarella
1/4 cup chopped mint, plus more for garnish
1/4 cup chopped oregano
1/4 cup melted butter
1 egg yolk
8 oz kippered salmon, hand pulled apart into large flakes.
2 whole eggs, gently cracked into 2 small bowls
master recipe, enough to cure 8 pounds of salmon filet
5 quarts 20 cups water
4 cups kosher salt
2 cups granulated sugar
2 heads garlic, split in half
1 large shallot peeled and halved
Kippered Alaskan Sockeye Salmon
1.5 pound skin on filet pin bones removed
8 cups brine
Recipe by Chef Vitaly Paley
In the bowl of a stand mixer, combine the warm water and yeast and let stand for 5 minutes, or until the top surface has a thin layer of foam. This indicates that the yeast is active.
Add the salt, olive oil and both flours. Fit the mixer with the dough hook and mix on low speed for about 2 minutes or until the dough begins to come together. Scrape the sides of the bowl and the dough hook and increase the speed to medium high. Continue to mix until the dough is slightly moist, smooth and elastic, about 6 minutes.
If the dough seems sticky, lightly oil your hands, form the dough into a ball and place in a large oiled bowl. Turn it to cover with oil and cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, about 1 1/2 to 2 hours, depending on the temperature of the room.
Punch the dough down, transfer to a lightly floured surface and cut into 2 equal portions. Form the pieces into balls and transfer to a lightly floured tray. Cover and allow to rise for at least 30 minutes if using right away. If making dough ahead, skip the second rise and wrap each piece of dough tightly in plastic wrap and freeze for future use. When ready to use, defrost at room temperature until fully defrosted then let rise for 30 minutes prior to using.
Place a pizza stone in the center of the oven with the broiler on and heat for 30 minutes.
In a large mixing bowl, combine all the cheeses and chopped herbs with melted butter and egg yolk. Set aside.
Reduce the oven heat to 500F or 475F with the convection element on. Working one piece of dough at a time, on the floured cutting board or pizza peel, stretch the dough into approximately a 12 by 9 by 1/4 inch rectangle. It doesn't matter if it is misshapen slightly. It will add to its rustic look in the end. Spread half the cheese mixture on top evenly, leaving about an inch border all around. On the farthest side of the rectangle, tightly roll the dough about a quarter of the way toward the center. Repeat on the opposite end, leaving a 4-5 inch wide space between the two rolls. Pinch the two narrow ends of the rolls together and twist to seal, making a boat shape.
Gently slide the khachapuri onto a hot pizza stone and cook until pastry has developed golden brown and cheese is bubbling, about 12 minutes. Open the oven door and while khachapuri is still on the pizza stone, spread evenly half the kippered salmon flakes on top of the bubbling cheese then gently slide one cracked egg over the top the salmon. Close the oven door and continue cooking until egg white is cooked through while yolk is still runny, about 5 more minutes. When ready, carefully transfer khachapuri to a cutting board. Top with chopped mint reserved for garnish, slice and serve hot.
Repeat the process with the second piece of dough.
Place the fish into a deep pan and pour the brine over to cover. Place the pan with fish in it into a refrigerator and brine for 30 minutes.
Meanwhile, set up a smoker by using a deep 6-inch hotel pan with soaked wood chips spread on the bottom. Any fruit wood or hard wood chips will work. I prefer not to use mesquite as it is too strong for the delicate fish. Transfer the fish into a 2 inch perforated hotel pan and place into the pan with wood chips in it.
Place on top of the stove burners and turn the heat on high. Make sure the ventilation of the hood is working well while smoking the fish. When smoke appears, reduce the heat to low, cover the pan tightly with a metal lid or aluminum foil and smoke until internal temperature in the thickest part of the filet reaches 120F, about 10 minutes. Because this fish is going to get cooked again on top of the flat bread hence the desired internal temperature of the fish is lower. If using the fish as is, continue smoking till internal temperature is at 145F, about 5 more minutes. Cool the smoked filet then wrap in plastic and refrigerate until needed. The fish can be kippered and kept cold up to 3 days in advance. It can also be frozen for future use.