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Sonoma Modern American Smoked Salmon Flatbreads and Fig Serrano Ham
Brine for ½ Side Salmon 1/3 cup kosher salt 10 leaves basil torn & bruised 1/3 cup sugar 1 T red pepper flake ½ gal water 1 tsp ea toasted coriander & fennel seed Combine all & stir to dissolve sugar & salt. Add fish skin side up. Brine the Salmon for 36 hrs. Remove from brine pat dry. Refrigerate for 3 hour flat & uncovered. Smoke salmon with very little heat to cook under done or cold smoke. Pan-sear or grill individual portions. Crumble each piece with a splash of lemon juice, lemon zest, extra virgin olive oil and herbs. Place over lavash, flat bread or pita. Serve and Enjoy!!!!!
Fig 10 dried figs cut in ¼ ½ cup port wine ¼ cup red wine 1 tsp cracked black pepper 1 bay leaf 2 T chopped cornichons Bring all up to a boil. Simmer 5 min then let cool at room temperature.
To Assemble 8 bias cut slices of baguette baked crisp 8 small slices Serrano ham or proscuitto extra virgin olive oil blue cheese Spoon figs on bread. Crumble with cheese. lay ham on and off each toast. Drizzle with oil. Serve and Enjoy!!!!!