Salmon Terrine Florentina, Smoked Salmon Tart, Salmon Latke Benedict
Recipe courtesy of Javier Laurie, CEC, WCEC, Executive Chef of Stonebridge Golf & Country Club (Boca Raton, Fla.)
Ingredients
- Ingredients for the Latke:
- Russet potato - 1 ea., shredded
- egg - 1 ea.
- scallion - 1 sprig, grilled
- matzo meal - 2 Tbsps.
- onions - 1 Tbsp., grated
- schmaltz (chicken fat) - 1 Tbsp.
- salt - to taste
- pepper - to taste
- Ingredients for the 2-Minute Poached Egg:
- egg - 1 ea., large
- Ingredients for the Hollandaise Sauce:
- clarified butter - 4 oz.
- lemon juice - 1 Tbsp.
- cayenne pepper - to taste
- egg yolks - 2 ea.
- Ingredients for the Pancetta:
- pancetta - 1 thin slice
- Ingredients for the Smoked Salmon Tart:
- flour - 1 1/2 cups
- salt - 1/4 tsp.
- butter - 9 Tbsps., cold, unsalted
- egg yolk - 1 ea.
- ice water - 1 Tbsp.
- smoked salmon - 1 oz.
- Boursin cheese - 1 oz.
- scallion - 1 sprig
- Ingredients for the Salmon Block:
- Scottish salmon fillet - 2 ozs., cut lengthwise
- extra virgin olive oil - as needed
- mayonnaise - 2 Tbsps.
- Dijon mustard - 1 Tbsp.
- micro violets
- Ingredients for the Salmon Terrine:
- Scottish salmon - 2 ozs.
- baby spinach - 1/2 cup, blanched
Instructions
Procedure for the Latke:
- Mix the shredded potatoes with the grated onions, scallion.
- Add salt pepper, matzo meal and egg.
- Mix well in a small bowl with a fork.
- Sear until golden-brown in a cast iron skillet with some oil and the schmaltz.
- Place the 2-minute poached egg over latke.
Procedure for the Hollandaise:
- In a stainless-steel bowl, add the egg yolk, lemon juice, cayenne pepper.
- Slowly add in bain marie, melted butter.
- Add salt as needed.
Procedure for the Pancetta:
- Between 2 silpats, bake the pancetta for 45 minutes at 300°F until crisp.
Procedure for the Smoked Salmon Tart:
- In robot coupe, pulse all dry ingredients first.
- Add the butter in another cup. Mix all wet ingredients, then add to previous mix.
- Let sit in cooler for 1 hour.
- Use a rectangle mold for individual portions and bake for 15 minutes with baking weight and 15 without at 400°F.
- Fill tart with mix of Boursin cheese and the scallions.
- Top with the smoked salmon and fine dill.
Procedure for the Salmon Block:
- Pan-seared in EVOO.
- Place micro violets on the plate.
- Garnish with orange citrus pearls.
Procedure for the Terrine:
- Blend salmon in a food processor, then pass through a metal mesh colander and a spatula.
- Place pate over plastic film and spread.
- Place spinach and roll tie.
- Poach in liquid fumet for 4 minutes. Let it cool down and slice to place on plate.
Procedure for the Dijon Mustard Aioli:
- Blend Dijon mustard, garlic, lemon juice and vegetable oil.
- Dot garnish on plate.
