Salmon 'Semi-Crudo"
Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread
Chef Daniel Dalton of Emeline | Charleston, SC
Adapted by StarChefs | October 2024 | Photo: reese Moore
INGREDIENTS
Roman Bread:
Yield: 6 servings
2.01 kilograms all-purpose flour
1.98 kilograms instant yeast
40 grams kosher salt
¾ cup extra virgin olive oil
Semolina flour
Preserved Lemon Gel:
Yield: 2 servings
300 grams Meyer lemon juice
200 grams preserved Meyer lemon peel
160 grams preserved Meyer lemon
150 grams granulated sugar
60 grams white balsamic vinegar
12 grams agar agar
Salmon:
Yield: 2 servings
3 pounds Scottish salmon, skin removed and reserved
Salmon Chicharron:
Yield: 2 servings
Kosher salt
Oil for frying
To Assemble and Serve:
Yield: 1 serving
2 baby carrots, thinly sliced, tops reserved
2 segments blood orange, halved
½ shallot, thinly sliced
½ Fresno chile, thinly sliced
2 Castelvetrano olives, sliced into thirds
Dehydrated Kalamata olives, crumbled
Fried capers
Baby basil
Fennel fronds
Sliced chives
Lemon oil
Maldon salt
METHOD
For the Roman Bread:
In a mixing bowl, combine flour, yeast, salt, oil, and 1.67 kilograms water. Mix until incorporated. Let sit 15 minutes at room temperature. On a lightly floured work surface, portion dough into 3-pound portions. Transfer to nonreactive containers and let proof 1 hour. Heat oven to 450°F. Coat dough with semolina flour and transfer to a greased sheet tray. Stretch dough to fill the tray. Using your hands, press into dough to form a small dimple. Drizzle with olive oil, then bake 14 minutes. Let cool. Slice and reserve.
For the Preserved Meyer Lemon Gel:
In a Vitamix Commercial blender, purée all ingredients and 300 grams water until smooth. Transfer to a pot over medium-high heat and bring mixture to a boil. Once boiling, transfer to a sheet tray and let cool. Return mixture to blender and purée until smooth. Strain, transfer to an airtight container, and refrigerate until set.
For the Salmon:
On a work surface, cut salmon into ¼-inch-thick slices, then cut each slice into a 4-ounce circle. Transfer salmon to an airtight container and refrigerate.
For the Salmon Chicharron:
Heat a dehydrator to 145°F. On a work surface, generously season reserved Salmon skin with salt. Let sit 1 hour at room temperature. Once cured, remove salt and cut into 2-inch pieces. Transfer to a sheet tray and dehydrate 8 hours, or until crispy. Set aside. In a fryer, heat oil to 400°F. Add dehydrated salmon skin and fry 20 seconds, or until puffed and crunchy. Transfer to a paper towel-lined plate and let drain. Season with salt. Crumble and set aside.
To Assemble and Serve:
On a work surface, finley chop ¼ cup Preserved Meyer Lemon Gel. Set aside. Place 1 circle Salmon onto a serving plate. Using a blow torch, char outside of Salmon, making sure to keep the middle raw. Garnish with carrots, blood orange, shallots, chile, olives, fried capers, herbs, chopped Preserved Meyer Lemon Gel, and desired amount Salmon Chicharron. Drizzle with lemon oil. Finish with salt. Serve with toasted Roman Bread.
