Juniper-Cured Salmon With Smoked Goat Cheese, Pickles and “Everything Bagel” Churros
Remove a 3-ounce portion of salmon from vacuum bag and remove skin.
Using 2 spoons, quenelle 1 ounce smoked goat cheese onto plate.
Place 3 to 4 pickles in a ball next to cheese.
Place salmon on other side of cheese.
Place 2 just-fried churros on plate and garnish with fresh dill.
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.