Lets Cure Salmon

Lachs Tartar

Curing the Raw Salmon:

 

  • For the curing recipe, I used a 3lb filet of raw salmon; 25 portions.
  • Remove the skin with a boning knife or a filet knife.
  1. Mix one 1 liter of table salt with 1 liter of white-crystalline(normal) sugar in a bowl.

Salt Curing Salmon, 2

2. Place salmon in a deep tray, then just about bury the salmon in the mix.

Salt Curing Salmon 1

Salt curing salmon 3, 1 kilo salt, 1 kilo sugar

3. Using wedges or slices of lemon, dress the mix and salmon with them (2-3 lemons will do) Sprinkle a handful of whole pepper seeds, a smaller handful of mustard seed and shreds from a bundle of dill. Shake the pan and get everything evenly coated and evenly mixed.

Salt Curing Salmon, lemon,dill,mustar seed, pepper seed

4. Cover with plastic wrap and let sit for 12 hours; When finished wash all seasoning from the fish thoroughly and chop finely.

Lachs Tartar Relish:

  • Pickles
  • White Onion
  • Dill
  • Lemon
  1. Dice pickles onions to fine bits.
  2. Chop sprigs of fresh dill to nearly a mince.
  3. Add a squeeze of lemon.

Asparagus Marinade:

  • lemon juice
  • White bianco balsamico
  • salt, sugar
  1. Cut the rough white ends off and throw them out or save them for soup.
  2. Cut the top of the Asparagus head and save them on the side; leave only the tender shoot.
  3. Use a peeler to get fine, thin slices from the asparagus.
  4. Let chill and soak in a blend of lemon juice, vinegar, salt and sugar.

Preparation:

  1. Chop the freshly cured salmon into small, delicate, even bits.
  2. Take a mixing bowl, add the lachs then add your desired amount of relish. (There is no way, except yourway, my friend.)
  3. Add a small dollop of sour cream for every 2.5 ounce portion. Again, it is your preference. Mix well; combine evenly.
  4. Use a small metal baking cup or any other mold you wish to give shape to the tartar.
  5. place on or around your marinated aspargus peels, garnish with red onion rings, sprigs of fragrant dill and any variation of light zesty cream sauces you wish to use.

Bon appétit

Chili-Cucumber Relish

I learned a great new recipe the other day, it is simple and can be paired with a wide variety of foods such as grilled fish, chicken and rice

The pan of carmelized vegetables

The pan of carmelized vegetables

Ramekins of this asian inspired relish

Ramekins of this asian inspired relish

  1. 1 cucumber
  2. 1 red onion
  3. 2 red chili peppers
  4. white balsamic vinegar
  5. white sugar
  • Dice all vegetables
  • Put sugar into pan with a bit of water, heat sugar until the beginning stages of carmelization.
  • add a few splashes of vinegar and stir.
  • Remove from heat and add all vegetables; all the while stirring.
  • Keep the vegetables in a hot pan for a few minutes then place the relish into a seperate bowl. Don’t bother with the juices leftover, keep only the diced and coated vegetables.

Remember to wash your hands and the cutting board after cutting up the pepper. The oils from the pepper can irritate  the sensitive parts of your skin and is not healthy for pets or animals.

but most important of all, enjoy!

The Best Kaiserschmarnn, Straight from Bavaria.

Star fruit , orange slice and ice cream

Star fruit , orange slice and ice cream

In the south of Germany, people like to eat a pancakes for desert. Wait! There’s a tasty twist: the “pancake” is shredded and tossed in hot sugar for a crispy, caramelized glaze. Warm Raisins and toasted almonds are traditionally mixed in. It is served with a side of sweet, roasted plum compote or apple sauce and dashed with confectioners sugar. In this land, known as Bavaria, the dish is called,

Kaiserschmarnn:

Serves 3, 1 cup portions

1 eggs

1/2 cup of all-purpose flour

 1/4 cup granulated, white sugar

1/2 Cup whole milk

1/8 cup raisins and almond slivers


  • First step is to separate the egg yolks from the whites.
  • add flour, sugar and milk to the egg yolks; add just enough milk for a pancake batter styled consistency, 1/2 cup for this portion should do. Whisk until all flour lumps are well blended.
  • Beat egg whites to stiff peaks.
  • Fold whites into yolk batter.
Stiff peaks to the left and blended yolk batter to the right.

Stiff peaks to the left and blended yolk batter to the right.


Now time to cook:

  • Heat skillet with oil at first, when hot add batter. A good tip is to add a little at a time so you can more easily control the  rate of cooking.
  • Once you’ve cooked the batter, take all the cakes off the heat and shred them by hand.
  • Clean the pan and reheat it with butter and a bit of oil. (to raise the smoke point.)
  • Once the pan is hot add the shredded Kaiserschmarnn and liberally add sugar so as to caramelize and give a golden-brown color.  
  • once this has been achieved, add raisins being sure not to cook them longer than a few more seconds.
  • Remove pan from heat. toss in almond slivers.

    Shredded and finished with more sugar to carmalize and add color

    Shredded and finished with more sugar to carmalize and add color

Dress the Kaiserschmarnn with powdered sugar, fruit, such as an orange slice or a physalis. Serve with a jam or compote of plums or cherries; Vanilla ice cream is also good.

Enjoy!

another look.

another look.

An interesting variation to this is, the Apfelschmarnn which can be easily done by grating fresh peeled apples into the mixed batter before cooking. Use cinnamon and sugar when cooking the final stage for the Apfelschmarnn.

Peeled apples

Peeled apples

Devil's Bridge FS

 

(100% original recipe straight from Germany brought you by Joe Foley of, Foreign Sojourn with special thanks from Bachmaeir Hofbrau,  die Bayrische Lounge and Chef Robert Daser)

The Best Kaiserschmarnn, Straight from Bavaria.

Star fruit , orange slice and ice cream

Star fruit , orange slice and ice cream

In the south of Germany, people like to eat a pancakes for desert. Wait! There’s a tasty twist: the “pancake” is shredded and tossed in hot sugar for a crispy, caramelized glaze. Warm Raisins and toasted almonds are traditionally mixed in. It is served with a side of sweet, roasted plum compote or apple sauce and dashed with confectioners sugar. In this land, known as Bavaria, the dish is called,

Kaiserschmarnn:

Serves 3, 1 cup portions

1 eggs

1/2 cup of all-purpose flour

 1/4 cup granulated, white sugar

1/2 Cup whole milk

1/8 cup raisins and almond slivers


  • First step is to separate the egg yolks from the whites.
  • add flour, sugar and milk to the egg yolks; add just enough milk for a pancake batter styled consistency, 1/2 cup for this portion should do. Whisk until all flour lumps are well blended.
  • Beat egg whites to stiff peaks.
  • Fold whites into yolk batter.
Stiff peaks to the left and blended yolk batter to the right.

Stiff peaks to the left and blended yolk batter to the right.


Now time to cook:

  • Heat skillet with oil at first, when hot add batter. A good tip is to add a little at a time so you can more easily control the  rate of cooking.
  • Once you’ve cooked the batter, take all the cakes off the heat and shred them by hand.
  • Clean the pan and reheat it with butter and a bit of oil. (to raise the smoke point.)
  • Once the pan is hot add the shredded Kaiserschmarnn and liberally add sugar so as to caramelize and give a golden-brown color.  
  • once this has been achieved, add raisins being sure not to cook them longer than a few more seconds.
  • Remove pan from heat. toss in almond slivers.

    Shredded and finished with more sugar to carmalize and add color

    Shredded and finished with more sugar to carmalize and add color

Dress the Kaiserschmarnn with powdered sugar, fruit, such as an orange slice or a physalis. Serve with a jam or compote of plums or cherries; Vanilla ice cream is also good.

Enjoy!

another look.

another look.

An interesting variation to this is, the Apfelschmarnn which can be easily done by grating fresh peeled apples into the mixed batter before cooking. Use cinnamon and sugar when cooking the final stage for the Apfelschmarnn.

Peeled apples

Peeled apples

Devil's Bridge FS

 

(100% original recipe straight from Germany brought you by Joe Foley of, Foreign Sojourn with special thanks from Bachmaeir Hofbrau,  die Bayrische Lounge and Chef Robert Daser)