Recipe by Ryan Castro, Executive Chef, Sankaty Head Golf Club, Nantucket, Massachusetts, USA
Image by Diana DeLucia
(Serves 8 Individual Portions)
Fresh Mini Bagels
(Yields: 24-3oz Portions or 12 individual portions)
(Yields: 1 ½ cup)
Smoked Crème Fraiche
In a mixing bowl combine all ingredients except for the skin on salmon.
In a cryovac bag place the salmon and pour the curing mixture over. Seal and compress with 8 lbs. of pressure for a 48 hour cure.
After 48 hours, cut open bag and rinse salmon.
Dry with absorbent paper or paper towels.
Fresh Mini Bagels
In a mixing bowl, combine all ingredients on low using a dough hook for 8-10 minutes.
Transfer to lightly oiled bowl and cover. Let rise for 2 hours.
Divide dough into 24-3 ounce portions and form into a circle. Using a straw, punch out holes into the center of the dough and finish shaping into a bagel. Lay out on sheet pan and parchment paper.
Preheat oven at 475 degrees Fahrenheit and boil medium pot of water.
When water is at a boil, proceed to drop 6 at a time of the pre formed raw bagel dough into the boiling water. When dough rises to the surface put back onto sheet pan and continue the process until all the raw bagel dough has been dropped and risen from the boiling water.
Bake for 10-15 minutes at 475 degrees Fahrenheit. Let stand for 5 minutes.
Chef Note: If using toppings for bagels, you will need an additional egg white mixture not in the recipe to brush the bagels to stick the toppings before putting in the oven to bake. Salmon can be of any kind.
Place all ingredients into a small cryovac bag, then compress.
Store in refrigerator for 2 hours before using the shallots on any dish.
Chef Note: You can do the canning method if preferred by dropping all components into a sterilized canning jar and submerging under boiling water for about 30 minutes or until the top of the lid pops in. Approximately 25-30 minutes.
Smoked Creme Fraiche
Mix cream cheese and sour cream in table top mixer until smooth and transfer to a small mixing bowl.
On a stove top with a 200 hotel pan, add your wood chips and light with a torch. When lit place a 200 perforated hotel pan on top of the other 200 pan and place the bowl of crème fraiche into the perforated 200 pan and cover with foil.
Smoke for 5 minutes.
Turn mixture and smoke for an additional 5 minutes.
Place in cooler wrapped until chilled and ready to serve.
Chef Note: A smoking gun would work a lot faster by cover the bowl of crème fraiche with plastic wrap and inserting the hose from the smoking gun and doing direct smoke into the bowl. When bowl is filled with smoke, pull out the hose and let stand for 5 minutes and Repeat steps a second time.
Place eggs in salted cold water and bring to a boil at medium high heat.
When water is at a ripping boil, turn off heat and cover for 20 minutes.
Place eggs into an ice water bath for 10 minutes
Peel the shell from all the eggs. Cut into half and separate whites from yolks.
With a coarse china cap strainer, press all the whites through the holes into a bowl.
Wash china cap and proceed to press the yolks through the holes into a bowl.
Wrap and hold in refrigerator until ready to serve.
Chef Note: Eggs can be fine minced instead of pressed through china cap.
Slice Salmon about 4-5 pieces at a 45 degree angle and lay on the center of the plate slightly overlapping.
Place a piece of parchment paper atop salmon and with the back of a spoon lightly pat down salmon. This will slightly compress salmon to plate.
Place Two mini bagels diagonally across from each other on the edges of the cured salmon.
With a spoon opposite of the mini bagels, diagonally from one another place egg yolks and egg whites. Followed by a quenelle of Smoked Crème fresh and pickled shallots.
Garnish with dill, lavender flowers and fried capers.
Nancie Chardonnay, Donelan Wines – Longtime Nantucket summer resident, Joe Donelan, began his journey of wine discovery in the 1980s, led by an inspired sommelier at Toppers Restaurant on Nantucket. His love of wine soon led him on a journey to California, where he established a wine business that is now called Donelan Family Wines.
Chef Note: This Chardonnay (100%) comes from four vineyards: two reside on Sonoma Mountain and are influenced by cool ocean breezes, rocky soils, and high elevation. The third is a Russian River Valley property bearing 30+ year old vines. The fourth is a unique parcel nestled in a hillside in the cool Green Valley. Aged in 20% new French oak with 10 months of élevage. With notes of fresh pear, mandarin orange and ripe peach. On the palate, stone-fruit melds into wildflower honey and crème-brulée. Enjoying this vibrant chardonnay with the salmon gravalax (or other seafoods sourced near the island) is a great pairing.
The clubhouse at Sankaty Head Golf Club, Nantucket Island, Massachussetts, USA
Image courtesy Sankaty Head