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Cilantro Cured Salmon with Coconut Labne & Swedish Blood Bread

Madam Geneva, Brad Farmerie, The Monday Room, Double Crown, Public / July 2011

For 12 servings (requires advance preparation)

Cold smoked salmon:
• 1 side salmon, pin bones removed and scored on skin side at 3" intervals
• 1 cup salt
• 1 cup granulated sugar
• 3 bunches parsley, roughly chopped
• 3 bunches cilantro, roughly chopped
• 1 bunch dill, roughly chopped
• 3 shallots, thinly sliced
• 1 jalapeño, finely chopped
• 1 Tbsp. fennel seeds, lightly crushed

  1. Place salmon on wire rack set atop baking sheet lined with parchment paper; reserve. 2. Mix salt and sugar in small bowl; spread thin layer of salt mixture over both sides of salmon; set flesh side up on rack; reserve. 3. Place remaining salt mixture and remaining ingredients in nonreactive bowl; mix well; let stand 15 minutes; cover flesh side of salmon with herb mixture, packing tightly; envelop in plastic wrap; reserve in refrigerator 5 days, basting fish with exuded juices every morning and evening. 4. Remove salmon from refrigerator; remove marinade and all juices from salmon; pat dry; thinly slice on an angle, leaving gray blood line and skin behind; envelop in plastic wrap; reserve in refrigerator.

Blood bread:
• 1 Tbsp. whole milk, warmed to body temperature
• 1 Tbsp. fresh yeast
• 1/4 tsp. granulated sugar
• 3 cups rye flour
• 1 3/4 cups bread flour
• 1/4 tsp. dried marjoram
• 1/4 tsp. salt
• 1 sm. red onion, diced and cooked in olive oil until translucent
• 1/2 cup molasses
• 1/4 cup pig's blood
• 17 3/4 Tbsps. unsalted butter, at room temperature, cut into chunks
• egg wash

  1. Heat oven to 375°F. 2. Place milk in the bowl of electric mixer fitted with dough hook; add yeast and sugar; mix until dissolved; let stand 10 minutes; mix in flours, marjoram, and salt; mix until dough starts to come together; add onion, molasses, and blood; mix on medium speed, adding butter a piece at a time, until dough is elastic and smooth (about 8 minutes). 3. Form dough into large loaf; cover with clean kitchen towel; let rise until doubled in size (about 20 minutes). 4. Halve dough; form into 2 loaves; place on parchment paper lined baking sheet; prick all over with the tines of a fork; let stand 20 minutes; brush loaves with egg wash, using pastry brush; bake 20 minutes; remove from oven; place on wire rack; cool; reserve.

Coconut yogurt:
• 1 1/4 cups full-fat Greek yogurt
• 1 1/2 Tbsps. Thai coconut powder

  1. Mix all ingredients in a bowl; place mixture in a colander lined with 2 layers of cheesecloth; set over clean bowl; reserve in refrigerator 24 hours (yogurt will be thick once excess liquid has drained off); place in airtight container; cover; discard drained- off liquid; reserve in refrigerator.

Assembly:
• 1 hard-boiled egg yolk, pushed through a sieve (for serving)
• watercress, picked (for serving)
• radishes, very thinly sliced (for serving)
• micro cilantro (for serving)
• fennel fronds (for serving)
• hackleback caviar or salmon roe (for serving)

  1. To serve, cut cooled bread into thin slices; spread a thin layer of coconut yogurt on each slice of bread; arrange a few slices of salmon atop each; sprinkle with egg yolk; garnish with watercress, radishes, cilantro, and fennel; spoon generous amount of caviar on top of each slice.

What to drink: Chilled Hendricks Gin and Tonic garnished with cucumber and lemon or Petaluma Riesling Clare Valley Hanlin Hill 2006