Jam's Smoked Salmon with Idaho® Potatoes

Ingredients:

Smoked Salmon Ingredients:

• 1 Large Fillet
• 1/2 cup Kosher Salt
• 1/2 cup granulated sugar
• 2 Tablespoons fennel seeds, toasted and ground
• 2 Tablespoons coriander, ground
• 1 lemon, zested and sliced

 Idaho Potato Leek Cake Ingredients:

• 1 Idaho^® Potato, peeled and grated
• 1 medium leek, julienned
• 1 egg, beaten
• 1/4 cup flour
• Salt and pepper

 Fennel Slaw Ingredients:

• 1/2 bulb fennel, shaved thin
• 2 Brussel sprouts, shaved thin
• 1 Tablespoon tarragon, chopped
• 1 lemon, zested and juiced
• Extra virgin olive oil
• Salt

Celery Root Puree Ingredients:

• 1 medium celery root, minced
• 1 shallot, minced
• Whole milk
• Salt and pepper

 Bearnaise Ingredients:

• 1 shallot, minced
• 1 Tablespoon tarragon, chopped
• 1/4 cup white wine vinegar
• 1/2 cup white wine
• 4 egg yolks
• 1/2 cup clarified butter

 Arzak Egg Basics:

• 3 8"x8" pieces plastic wrap
• 3 whole eggs
• 3 8" pieces butchers twine
• 1 small shallow cup
• Oil
• Steamer with basket with lid
• Micro kohlrabi
• Fennel pollen salt

Directions:

Smoked Salmon Directions:

1. Clean the salmon fillet and trim the belly. Keep skin on but remove any scales. Remove any pin bones and excess fat. Place in shallow dish for curing.
2. Rub the salmon fillets with the fennel seeds, coriander seeds, sugar and kosher salt. Zest and thinly slice a lemon over the salmon fillet, rubbing it lightly into the flesh.
3. Let cure for 24 hours.
4. Lightly rinse the cure ingredients from the salmon fillet and skin, and pat dry with paper towel. Dry the fillet uncovered in a cooler for 2 hours to form a thin skin.
5. Smoke the fillet at 165°F for 90 minutes or until the internal temperature reaches 135°F.
6. Remove the salmon from smoker and let rest at room temperature for 1 hour to finish cooking. Cover and refrigerate for 24 hours to set the fillet.
7. Before serving/portioning, peel the skin off the fillet and trim the bloodline.

 Idaho^® Potato Leek Cake Directions:

1. Wash leek thoroughly and julienne.
2. Sweat leeks in butter, season with salt and pepper and cool completely.
3. Shred one Idaho^® potato, press to release the starch and rinse with water.
4. Add leeks, egg, flour to Idaho Potato and season.
5. Form mixture into egg sized cakes portions and sear in hot pan until golden brown on both sides. Remove from pan and reserve.

 Fennel Slaw Directions.

1. Combine ingredients in a mixing bowl and toss to marinate. Set aside for service.

 Celery Root Purée Directions:

1. Combine celery root and shallot in saucepan and cover with milk; gently simmer for 15 minutes.
2. Blend smooth and adjust for seasoning (salt and pepper).

 Bearnaise Directions:

1. Reduce Shallots, white wine vinegar and white wine to nearly dry. Remove from heat and reserve.
2. In a double boiler, whisk egg yolks continuously to add volume and lighten color.
3. Once yolks have doubled in size, remove from heat and add warm clarified butter to yolks in a slight stream, whisking continuously to avoid cooking the yolk mixture. Slowly emulsify butter to achieve desired consistency.
4. Add reduced white wine mixture and chopped tarragon. Season with salt to taste.

 Arzak Egg (Poached Egg) Directions:

1. Line shallow cup with square of plastic wrap, drizzle center with oil.
2. Crack one egg into oil and bring corners of wrap together above the egg to create a pouch. Pinch plastic above egg and twist to seal. Remove all air from egg and make taut in the wrap.
3. Tie the butchers twine directly above egg where the wrap is twisted and knot to secure egg. Repeat with remaining eggs.
4. Bring steamer to a rolling boil, drop all three eggs into steamer basket with the twisted egg facing the lid. Secure lid. Set timer for 4 minutes. (Yes, there is one extra egg: it is just in case one breaks or pops.)
5. Remove eggs at 4 minutes and rest for another 4 minutes with twisted side facing down.
6. Cut the plastic wrap just below the knot and above the egg, careful to not pop yolk or break egg. Run your thumb and forefinger around rim of plastic and egg to release the egg from the wrap.
7. Turn egg out onto spoon so bound sides of the egg are facing down and the rounded egg is up.

Notes:

For Service:

1. Make two equal swooshes of bearnaise on the plate.
2. Put one dollop of celery root puree topped with Fennel Slaw in the center of the plate.
3. Place two Idaho Potato Leek Cakes onto each swoosh of bearnaise.
4. Gently slide two eggs onto Idaho Potato Leek Cakes, and one 3.5 oz. piece of smoked salmon on top of fennel slaw between eggs.
5. Garnish Arzak eggs with micro kohlrabi and fennel pollen salt.