Recipes

Juniper-Cured Salmon With Smoked Goat Cheese, Pickles and “Everything Bagel” Churros

Nick Erven

Chef/Partner

Saint Martha

Los Angeles
Calif.
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Menu Price: 
$12.00
Food Cost: 
30%
Yield: 
8 servings
Ingredients: 
24
Oz
Recipe: 
32
each
Recipe: 
1

Remove a 3-ounce portion of salmon from vacuum bag and remove skin.

2

Using 2 spoons, quenelle 1 ounce smoked goat cheese onto plate.

3

Place 3 to 4 pickles in a ball next to cheese.

4

Place salmon on other side of cheese.

5

Place 2 just-fried churros on plate and garnish with fresh dill.

Notes: 
Note: 

For smoked goat cheese, soak wood chips for 1 to 2 hours. Place in smoker and fan until smoke billows. Place 1 quart soft goat cheese in smoker and smoke for 1 hour at 100 degrees F. Remove and chill.

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