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!!!!!
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.