Vanilla Cured Smoked Salmon with Parmesan Black Pepper Crisps

Vanilla Cured Smoked Salmon with Parmesan Black Pepper Crisps

Ingredients

  • 8.25 oz. slices Vanilla Cured Smoked Salmon, thinly sliced (recipe below)
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 8 black pepper parmesan crackers (recipe below)
  • 2 teaspoons divided vanilla bean crème fraiche (recipe below)
  • 2 teaspoons divided green garlic sauce (recipe below)
  • 8 fennel fronds, small fronds
  • 8 pickled fennel, thinly sliced (recipe below)
  • 8 shallots, thinly sliced
  • 1/4 teaspoon divided dill pollen

Parmesan Rosemary Black Pepper Crackers

  • 1/4 cup butter, unsalted, softened
  • 1/4 cup water
  • 1 cup parmesan cheese, shredded
  • 1/2 teaspoon cracked black pepper, fresh
  • 1/4 teaspoon kosher salt
  • 1 teaspoon rosemary, fresh, chopped
  • 1 1/4 cups AP Flour

Vanilla and Orange Cured Salmon

  • 3/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 1/2 tablespoons Nielsen-Massey Pure Lemon Extract 
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  • 2 cups coarse sugar
  • 2 cups kosher salt
  • 2 tablespoons toasted coriander seeds, lightly crushed
  • 1 cup dill weed, fresh, rough chopped
  • 2 pounds side of salmon, skin on, belly removed

Green Garlic Puree

  • 1/4 cup roasted garlic cloves
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/4 cup garlic flavored oil
  • 1 tablespoon water

Quick Pickled Fennel

  • 1 pound (2 small bulbs) fennel bulb, cleaned, thinly sliced
  • 4 cups pickling vinegar, boiling

Vanilla Bean Crème Fraiche

Directions

Lay slices of salmon flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. With a culinary torch, lightly torch each slice.

Place 1 slice of salmon on crackers and place 1/4 teaspoon of vanilla bean crème fraiche and 1/4 teaspoon of green garlic puree on the cracker. Top each piece of salmon with a piece of pickled fennel, sliced shallot, and fennel frond. Sprinkle each canape with dill pollen.

Chefs Tips:

Feel free to garnish the salmon with your favorite smoked salmon garnishes.
Dill pollen can be substituted with fresh chopped dill.

Parmesan Rosemary Black Pepper Crackers

PPreheat oven to 325 degrees F.
Add butter to mixer with paddle attachment. Whip on high until light and fluffy. Add water, parmesan cheese, black pepper, salt and mix until combined.

Slowly add in flour and mix until dough starts to form. Dough will be slightly crumbly. Form into one piece and wrap in plastic. Let sit at least for 1 hour or overnight.

On a lightly floured surface roll out a portion of the dough to 1/8-inch thickness then cut into approximately 5 gram squares, about 2 x 2 inches square.

Place crackers on parchment lined sheet tray and bake for 8-10 minutes or until crackers are crisp and light golden brown.

Vanilla and Orange Cured Salmon

Combine all ingredients except salmon and mix well. Pat the salmon with paper towels until dry. In a 9 x 13 inches pan, spread a 1/4-inch thick layer of cure mix on the bottom. Place salmon on the cure and add remaining cure on top of salmon. Place in refrigerator and let sit at least overnight to cure.

Remove salmon from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.

Preheat smoking gun and cold smoke for 1 hour with Cherrywood chips. Chill salmon in refrigerator. Serve once cooled.

Chefs Tips:

If you do not have a smoker at home, there are stove top version and Do-It-Yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.

Green Garlic Puree

Combine all ingredients in a blender and blend until smooth.

Chefs Tips:

Make garlic flavored oil and roasted garlic by combine raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.

Quick Pickled Fennel

Place fennel in a plastic container that can fit all contents. Pour over boiling pickling liquid and let cool in the refrigerator overnight.

Taste fennel to your liking then drain the fennel.

Chefs Tips:

For a quick and easy pickling vinegar, in a 2-quart pot combine 2 cups of apple cider vinegar, 2 tablespoon of kosher salt, 2 tablespoon of sugar, 3 garlic cloves, 1 teaspoon red chili flakes and 1 teaspoon of black peppercorns. Add your flavoring ingredients to the mix as desired. Bring the mixture to a boil and make sure the sugar and salt dissolve completely.

Vacuum Pickled Fennel: If you have a vacuum sealer, you can use less pickling liquid. Add 1 pound of thinly sliced fennel to a vacuum seal bag and cups of boiling pickling liquid. Vacuum seal to 100%. Fennel should instantly pickle and be ready to use once chilled.

Vanilla Bean Crème Fraiche

Combine crème fraiche and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and mix well.

  • 230 g slices Vanilla Cured Smoked Salmon, thinly sliced (recipe below)
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now
  • 8 black pepper parmesan crackers (recipe below)
  • 2 teaspoons divided vanilla bean crème fraiche (recipe below)
  • 2 teaspoons divided green garlic sauce (recipe below)
  • 8 fennel fronds, small fronds
  • 8 pickled fennel, thinly sliced (recipe below)
  • 8 shallots, thinly sliced
  • 1/4 teaspoon divided dill pollen

Parmesan Rosemary Black Pepper Crackers

  • 55 g butter, unsalted, softened
  • 60 ml water
  • 100 g parmesan cheese, shredded
  • 1/2 teaspoon cracked black pepper, fresh
  • 1/4 teaspoon kosher salt
  • 1 teaspoon rosemary, fresh, chopped
  • 160 g AP Flour

Vanilla and Orange Cured Salmon

  • 180 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 1/2 tablespoons Nielsen-Massey Pure Lemon Extract 
    Buy Now
  • 400 g coarse sugar
  • 580 g kosher salt
  • 2 tablespoons toasted coriander seeds, lightly crushed
  • 9 g dill weed, fresh, rough chopped
  • 910 g side of salmon, skin on, belly removed

Green Garlic Puree

  • 37 g roasted garlic cloves
  • 6 g parsley, chopped
  • 4 g cilantro, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
  • 60 ml garlic flavored oil
  • 1 tablespoon water

Quick Pickled Fennel

  • 450 g (2 small bulbs) fennel bulb, cleaned, thinly sliced
  • 950 ml pickling vinegar, boiling

Vanilla Bean Crème Fraiche

Directions

Lay slices of salmon flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. With a culinary torch, lightly torch each slice.

Place 1 slice of salmon on crackers and place 1/4 teaspoon of vanilla bean crème fraiche and 1/4 teaspoon of green garlic puree on the cracker. Top each piece of salmon with a piece of pickled fennel, sliced shallot, and fennel frond. Sprinkle each canape with dill pollen.

Chefs Tips:

Feel free to garnish the salmon with your favorite smoked salmon garnishes.
Dill pollen can be substituted with fresh chopped dill.

Parmesan Rosemary Black Pepper Crackers

Preheat oven to 160 degrees C.
Add butter to mixer with paddle attachment. Whip on high until light and fluffy. Add water, parmesan cheese, black pepper, salt and mix until combined.

Slowly add in flour and mix until dough starts to form. Dough will be slightly crumbly. Form into one piece and wrap in plastic. Let sit at least for 1 hour or overnight.

On a lightly floured surface roll out a portion of the dough to 0.3-centimeter thickness then cut into approximately 5 gram squares, about 5 x 5 cm square.

Place crackers on parchment lined sheet tray and bake for 8-10 minutes or until crackers are crisp and light golden brown.

Vanilla and Orange Cured Salmon

Combine all ingredients except salmon and mix well. Pat the salmon with paper towels until dry. In a 23 x 33 cm pan, spread a 0.6-centimeter thick layer of cure mix on the bottom. Place salmon on the cure and add remaining cure on top of salmon. Place in refrigerator and let sit at least overnight to cure.

Remove salmon from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.

Preheat smoking gun and cold smoke for 1 hour with Cherrywood chips. Chill salmon in refrigerator. Serve once cooled.

Chefs Tips:

If you do not have a smoker at home, there are stove top version and Do-It-Yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.

Green Garlic Puree

Combine all ingredients in a blender and blend until smooth.

Chefs Tips:

Make garlic flavored oil and roasted garlic by combine raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.

Quick Pickled Fennel

Place fennel in a plastic container that can fit all contents. Pour over boiling pickling liquid and let cool in the refrigerator overnight.

Taste fennel to your liking then drain the fennel.

Chefs Tips:

For a quick and easy pickling vinegar, in a 2-litre pot combine 470 ml of apple cider vinegar, 2 tablespoon of kosher salt, 2 tablespoon of sugar, 3 garlic cloves, 1 teaspoon red chili flakes and 1 teaspoon of black peppercorns. Add your flavoring ingredients to the mix as desired. Bring the mixture to a boil and make sure the sugar and salt dissolve completely.

Vacuum Pickled Fennel: If you have a vacuum sealer, you can use less pickling liquid. Add 450 g of thinly sliced fennel to a vacuum seal bag and cups of boiling pickling liquid. Vacuum seal to 100%. Fennel should instantly pickle and be ready to use once chilled.

Vanilla Bean Crème Fraiche

Combine crème fraiche and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and mix well.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract

Pure Lemon Extract 4oz

Pure Lemon Extract