This series is fast becoming one of my favorites. Since it's inception last spring we've made everything from decadent salted caramel bars and kale pizza to lobster rolls and super flavorful crab toast. Today's cured salmon toast from Sycamore Kitchen is so light and flavorful, it'll be sure to be a repeat offender in your own kitchen. (At least it has been in mine!) If you're not yet familiar with Sycamore Kitchen, you might be familiar with it's creators, Quinn and Karen Hatfield of Hatfield's fame. This light and airy take on the urban bakery/eatery is a stop you won't want to miss. Do a little shopping at American Rag, pick up some fabric at The Fabric Store, then hop on over for a leisurely lunch or a quick bite. Either way I do recommend you pick up one of their pecan sticky buns to go. It might be the best bite of food I have ever tasted. Without further ado, here's how to make this delicious toast...
Cured Salmon Toast
The Sycamore Kitchen
Courtesy of Chef/Owner Karen Hatfield
To cure your own salmon: Make a cure mix of 1000 g light brown sugar and 1 ½ lbs. of kosher salt. Use fillets of salmon, skin off, about 1-2lbs. The fillets should be about 4”x3” rectangles to insure the fish cures all the way. On a piece of plastic wrap, put a handful of the cure mix, then one of the pieces of salmon and top with another handful of cure mix. Wrap plastic tightly around the fish. Let salmon cure for 24 hours in the refrigerator. At 24 hours, unwrap each piece of fish and rinse under cool water. Salmon is ready to slice. Slice very thinly with a sharp knife.
Slice a large boule of crusty bread very thin, about ⅛ of an inch. It may help to chill the bread for 30 minutes to help make it firm before cutting.
Lay six slices of bread on a baking sheet and drizzle with canola oil. Toast for about 20 minutes, turning halfway. They should be golden and crispy. Set aside to cool.
Julienne about 12 red radishes using a mandolin. Marinate in 1 T. olive oil and 1 t. lemon juice and a pinch of salt. Set aside.
Bring a large pan of water to a boil. Gently lower 6 eggs into the boiling water with a small strainer or spider. Set the timer for 11 minutes. After the timer is up take the eggs out with the strainer and place in an ice bath. Once cooled, peel and slice with an egg slicer.
Avocado - Sliced thinly
Capers - Empty a small jar of capers into a tea towel, bring together and squeeze excess brine out. Rough chop.
Creme Fraiche - 8 oz. container
Spread crème fraiche onto each toast, about 2-3 T. on each one. Spread out slices of salmon, about 8 slices each. Next, lay about 5 slices of avocado on each, then about 5 slices of egg on each. Top each toast with marinated radish, chopped capers and fresh lemon zest and fresh ground black pepper.
Have any favorite bites around the city? We would love to check them out!
Photography by Melissa Valladares