Smoked Salmon and Cauliflower Purée with Chef Kent Rathbun

Watch as Chef Kent Rathbun puts a gourmet spin on smoked salmon and vegetables in this cut from his 2014 AFWF demo, “Smoking for Non-Smokers.”

Cedar Smoked Salmon

Makes 8 servings

Ingredients

  • 16 pieces salmon filets, cut in block 2 to 3 ounces each
  • 3 oz. olive oil
  • 1 tbsp. kosher salt
  • 4 oz. cedar chips

Instructions

  1. On a sheet pan rub salmon with olive oil and season with kosher salt.
  2. Put the cedar chips in the bottom of the stove top smoker and set on the stove.
  3. Lay salmon on the smoker grate or in a perforated insert in the top of the smoker.
  4. Turn on high heat for 5 to 6 minutes and smoke/bake until salmon is medium to medium rare, remove from smoker and serve.
Cauliflower Brown Butter Purée

Makes 8 servings

Ingredients

  • 2 oz. whole butter
  • 4 tbsp. garlic cloves, peeled and chopped
  • 4 tbsp. shallots, peeled and chopped
  • 8 c. cauliflower, leaves removed, cut into chunks
  • 2 c. russet potatoes, peeled, cut into chunks
  • 1 qt. heavy cream
  • 4 oz. brown butter*
  • 2 tbsp. Falksalt Crystal Flakes natural sea salt

*For Brown Butter, simply sauté butter on medium heat until desired color and a nutty aroma develops. Do not over cook.

Instructions

  1. In a sauce pot, melt butter and sauté garlic and shallots until slightly caramelized. Add cauliflower and potatoes and continue to sauté for 10-12 minutes allowing cauliflower to begin to caramelize.
  2. Once cauliflower begins to caramelize, add heavy cream and continue to cook on medium heat until the cauliflower and potatoes are tender.
  3. Once the cauliflower is tender, transfer to a VitaMix blender and blend into a smooth puree.
  4. While blending, drizzle the brown butter until incorporated.
  5. Pass through a fine chinois (if puree is too thin at this point, put it on low heat in a thick bottom pan and cook slowly to desired thickness). Cover and store properly.