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Featured Cookbook
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Tangerine-Pineapple Vinaigrette
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Swiss-Style Smoked Salmon
Book Description
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters
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Garde Manger : The Art and Craft of the Cold Kitchen
Authors:
Date: September 1999
ISBN: 0471323675
Publisher: Wiley
Hardcover
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This recipe was brought to the Institute by one of our past chefs who learned it while working at the Palace Hotel in Gstaad, Switzerland. Although it takes a little more time and is a little more expensive to produce than the basic smoked salmon, the smooth, buttery results speak for themselves.
Yield: 2 3/4 pounds; 12 to 14 servings (2 1/2 ounces each)
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1 salmon fillet each, skin on (approx. 3 pounds)
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Dry Cure:
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1/2 lb salt
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4 oz/wt granulated sugar
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2 tbsp coarse black pepper
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1 bunch dill, rough chopped
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1 each lemon, cut into five slices
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1 each orange, cut into five slices
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1 qt white wine, or as needed
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1 qt milk, or as needed
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1. Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth.
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Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.) Cover the salmon with a layer of chopped dill. Lay alternating slices of lemon and orange over the dill.
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Wrap the salmon loosely in the cheesecloth and place it in a hotel pan.
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Cure the salmon under refrigeration 24 hours. Gently wipe off the cure and return the salmon to a clean container. Add enough cold white wine to completely cover the fillet. Marinate overnight.
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The following day, remove the salmon from white wine. Add enough cold milk to completely cover the fillet. Marinate overnight.
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Remove the salmon from the milk and air-dry uncovered on a rack under refrigeration for at least 8 and up to 14 hours to form a pellicle.
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Cold smoke below 100 degrees F for 4 to 6 hours.
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The smoked salmon is ready for service now, or it may be wrapped and stored for up to 1 week.
Presentation ideas
Smoked salmon should be sliced as thin as possible, as needed. This version is an ideal carving item for a buffet or reception and can be served on brioche or pumpernickel croutons with a dollop of Creme Fraiche. Traditional accompaniments include capers, finely chopped onions, hard-cooked eggs, and parsley.
Mayonnaise or sour cream-based sauces flavored with caviar, mustard, or horseradish are often served with smoked salmon. Trim or end pieces can be used for rillettes, mousse, or cream cheese-based spreads for canapes, tea sandwiches, or bagels
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Tangerine-Pineapple Vinaigrette
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Swiss-Style Smoked Salmon
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