Smoked salmon with spinach, crunchy potato and abbey beer sabayon
Delicious Recipes for your Zwilling J.A. Henckels Smoking Set
Professional & Easy
• 500 g fresh salmon
• 400 g spinach
• 50 g butter
• Pepper and salt and nutmeg
• 1 bag of potato crisps with black pepper
For the pickling salt:
• 200 g coarse sea salt
• 50 g dark cane sugar
• Lime peel
• 10 white crushed peppercorns
• 10 g Szechuan pepper
For the sabayon
• Tablespoon of sherry vinegar
• 4 egg yolks
• 100 ml abbey beer
• 100 g clarified butter
• Pinch of sea salt and Szechuan pepper
Preparation
Make the pickling salt by mixing all the ingredients and then immerse the salmon in the mixture. Cover with foil and leave for an hour. Rub the salt from the salmon and rinse briefly under running water. Pat dry with a clean towel and leave for around 2 hours in a cold, ventilated room.
Smoke the salmon for around 8 minutes in your ZWILLING smoking set.
Clean the spinach.
Melt butter in a pan and add the spinach. Season with salt, pepper and nutmeg.
To make the sabayon, put the egg yolks in a Demeyere conical sauteuse, then an equivalent amount of abbey beer and a tablespoon of sherry vinegar. While on the heat beat until frothy. Prevent the eggs being cooked (avoid a high heat and take the sauteuse off the heat occasionally).
Remove from heat, then beat in the clarified butter. Season to taste with sea salt and Szechuan pepper.
Presentation
Serve the spinach and the smoked salmon with crisps. Garnish with a spoon of the beer sabayon.
Note
Szechuan pepper is harvested in China. These reddish yellow peppercorns are related to citrus fruit and have a lemony flavour.
Serves four