HANOS catering wholesale
Become a customer
Foodxperience

Barbecue smoked salmon

Barbecue smoked salmon, smoked beets, sweet and sour onion, dill cream, and octopus bites.

By smoking the salmon at a low temperature, a subtle smoky flavor is released and it remains incredibly juicy and tender in texture. Combined with smoked beets, sweet and sour onion, dill cream, and octopus, this is a very fun and tasty starter.

 

This recipe will be presented during the Chef's Table BBQ / van Gestel at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

1Side of salmon
50gSea salt
1lWater
2orange peels
10Peppercorns
2fresh thyme sprigs

3units.itemsfresh dill
800mlSunflower oil
160gEgg white
80gYogurt
30mlSushi vinegar
20mlGinger syrup
Salt and pepper

4Red onions
100mlSushi vinegar
25mlExtra virgin olive oil

1tasty bites octopus & kimchi

Preparation

  1. Mix the salt and water until the salt is dissolved.
  2. Peel 2 strips from an orange.
  3. Pick 2 sprigs of thyme.
  4. Take 10 peppercorns.
  5. Mix everything together.
  6. Brine the salmon for 2 hours in the refrigerator.

  1. Blend the 3 bunches of dill with 800 ml sunflower oil at 70°C for 8 minutes in the thermoblender.
  2. Strain it and cool it down.
  3. Blend egg white, yogurt, ginger syrup, sushi vinegar, salt, and pepper in the food processor and slowly add the dill oil.
  4. Transfer to a piping bag.

  1. Slice the red onion into thin rings.
  2. Marinate with sushi vinegar and olive oil

  1. Heat a saucepan with oil to 180°C.
  2. Fry the Kimchi octopus prawn crackers in it.