Cured King Salmon

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill

Chef Edmund Konrad of Messina Social Club | Philadelphia

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Adapted by StarChefs | january 2024

INGREDIENTS

Beet Relish:
40 grams chopped garlic
350 grams ground white onion
1 kilogram ground raw beets
50 grams horseradish
300 grams verjus
60 grams red wine vinegar
30 grams fresh horseradish
3 grams MSG
15 grams kosher salt

Buttermilk Vinaigrette:
440 grams buttermilk
800 grams mayonnaise
20 grams garlic
75 grams Dijon mustard
60 grams honey
40 grams extra virgin olive oil
60 grams apple cider vinegar
24 grams kosher salt

Herb Oil:
1 quart neutral oil
Parsley
Arugula
Watercress

To Assemble and Serve:
Kosher salt
Brown sugar
King salmon fillet, split, skinned, and cleaned
Trout roe
Shaved horseradish
Dill

METHOD

For the Beet Relish:
In a sauté pan over medium heat, sweat garlic and onions until soft and translucent. Add beets, horseradish, and verjus. Cook until au sec, or until the beets are fork tender. Stir in remaining ingredients. Transfer relish to an airtight container and reserve.

For the Buttermilk Vinaigrette:
In a mixing bowl, combine all ingredients. Set aside.

For the Herb Oil:
In a saucepan over medium flame, heat oil until smoking. Remove from heat. In a Vitamix blender, purée herbs and slowly stream in hot oil until mixture is fully emulsified. Strain and transfer to a bowl set over an ice bath. Once cooled, bottle and reserve.

To Assemble and Serve:
Season salmon liberally with salt and sugar. Let sit 45 minutes, then rinse and pat dry. Slice in bite-sized pieces, then arrange carefully on a serving plate. Top with Buttermilk Vinaigrette, then place dollops of Beet Relish around the plate. Finish with a drizzle of Herb Oil and garnish with trout roe, horseradish, and dill.

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