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
- 16 pieces salmon filets, cut in block 2 to 3 ounces each
- 3 oz. olive oil
- 1 tbsp. kosher salt
- 4 oz. cedar chips
- On a sheet pan rub salmon with olive oil and season with kosher salt.
- Put the cedar chips in the bottom of the stove top smoker and set on the stove.
- Lay salmon on the smoker grate or in a perforated insert in the top of the smoker.
- 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
- 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.
- 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.
- Once cauliflower begins to caramelize, add heavy cream and continue to cook on medium heat until the cauliflower and potatoes are tender.
- Once the cauliflower is tender, transfer to a VitaMix blender and blend into a smooth puree.
- While blending, drizzle the brown butter until incorporated.
- 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.