Everything But The Bagel
Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies
Chef Buddha Lo of HŪSO | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Smoked Salmon:
80 grams salt
80 grams brown sugar
Zest of 1 lemon
4 sprigs fresh thyme
200 grams skinless salmon filet
Marinated Tomatoes:
12 heirloom tomatoes
100 grams white balsamic vinegar
100 grams extra virgin olive oil
80 grams sugar
20 grams salt
4 basil leaves, torn
Everything Tuile Butterflies:
200 grams pumpkin purée
60 grams all-purpose flour
60 grams granulated sugar
10 grams cornstarch
10 grams everything bagel seasoning
Whipped Cream Cheese:
200 grams cream cheese
100 grams heavy cream
Everything Bagel Croutons:
100 grams chopped everything bagels
20 milliliters olive oil
To Assemble and Serve:
80 grams capers
100 grams salmon roe
Assorted petite herbs and edible flowers
METHOD:
For the Smoked Salmon:
In a small mixing bowl, combine salt, sugar, lemon zest, and thyme. On a large sheet of plastic wrap, sprinkle half the curing mixture. Place salmon on top. Cover with remaining cure. Wrap salmon and refrigerate 24 hours. Rinse and pat dry. Place fish on a wire rack set over a sheet pan. Refrigerate, uncovered, overnight or at least 12 hours. The next day, prepare a cold smoker. Cold smoke salmon 8 hours. Refrigerate.
For the Marinated Tomatoes:
Bring a large pot of salted water to a boil. Blanch tomatoes 15 seconds and immediately shock in an ice bath. Peel skin from tomatoes. In a large mixing bowl, add blanched tomatoes and all remaining ingredients. Toss to coat. Refrigerate at least 4 hours.
For the Everything Tuile Butterflies:
Heat oven to 350°F. In a Vitamix blender, purée all ingredients until smooth. Transfer mixture to a piping bag. Using a butterfly stencil molds on a sheet tray, pipe pumpkin mixture into the molds. Use a pallet knife to spread evenly. Bake 3 minutes. Punch butterflies out and gently bend to create curved wings. Be careful not to break tuile.
For the Whipped Cream Cheese:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients. Whip until smooth and peaks begin to form. Transfer to a piping bag and refrigerate.
For the Everything Bagel Croutons:
Heat oven to 375°F. On a sheet pan, toss bagels and olive oil to coat. Bake 4 minutes, or until golden brown. Set aside.
To Assemble and Serve:
Cut 200 grams Smoked Salmon into 1-inch cubes. Set aside. Pipe 200 grams Whipped Cream Cheese into the bottom of a serving bowl. Sprinkle capers and 80 grams Everything Bagel Croutons on top of the cream cheese base. Arrange Marinated Tomatoes and 3 cubes Smoked Salmon around the cream cheese. Top with salmon roe. Garnish with petite herbs and 3 Everything Tuile Butterflies.
