Sugar Smoked Salmon with Purple Potatoes, Beets and Horseradish Yogurt

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Sugar Smoked Salmon with Purple Potatoes, Beets and Horseradish Yogurt

• snacks
• September 28, 2018
• appetizer
• 2-3 servings
• 60 minutes

Ingredients

For the salad:

• 1 pound salmon
• 3 tablespoons salt
• 1/2 pound purple potatoes (or any other kind of fingerling potatoes)
• 1/2 pound beets
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• 1/2 cup white rice
• 3 tablespoons fennel seeds
• 3 pods star anise
• 2 teaspoons black peppercorns
• Salt and pepper, to taste

For the horseradish yogurt dressing:

• 1/4 cup greek yogurt
• 1 tablespoon horseradish
• 1 tablespoon lemon juice
• 1 teaspoon dill, minced
• 1 teaspoon parsley, minced
• Salt, to taste

Cooking Directions:

1. Heat oven to 400°F. Rub salmon with 3 tablespoons salt and let marinate in the refrigerator, covered, for 1 hour.
2. Meanwhile, place whole beets and potatoes in a roasting pan lined with aluminum foil. Drizzle with olive oil and a few pinches of salt. Cover with foil to make a pouch. Roast for about 45 minutes to 1 hour, or until the potatoes and beets can easily be pierced with a knife.
3. Remove potatoes and beets from oven and allow to cool. Once cool, remove the skins from beets. Slice beets and potatoes into bite-sized pieces. Set aside.
4. Next line a wok or a deep pot with aluminum foil. Make sure the bottom and at least an inch around the sides are covered in foil so that you don't ruin your pan.
5. Mix together the brown sugar, white rice, fennel seeds, star anise and pepper, and place in the bottom of the aluminum-lined wok or pot. Place a wire rack or pop-up steaming insert on top of the rice and sugar mixture. Turn the heat on high. Turn on exhaust fan, if you have one.
6. Once the rice and sugar start to smoke, put the salmon, skin side down, on the steamer or wire rack and cover the pot or wok. Let the salmon cook in the smoke for 5 minutes. Then, turn the heat off and let it sit in the covered pot for another 4 minutes. Check the inside for doneness. It should be flaky, but still slightly moist and pink. If it's not done, turn the heat on and let smoke, covered, for another minute.
7. While the salmon cools, make the horseradish dressing by whisking the yogurt, horseradish, lemon juice and dill together in a small bowl.
8. Tear the salmon apart into bite-sized pieces with your hands. Assemble on a plate with the beets and potatoes. Drizzles with the dressing and garnish with extra parsley.

Prep and Cook Time: 1 hour. Serves 2.

Recipe by Renee Frojo of www.MakeItLikeAChef.com.