recipe sharing from the chefs, post two

An insider's look at how Spur cold-smokes their salmon for their menu-favorite crostini-- smoke gun, homemade marscapone and all.

For the less serious chef at home, the fried capers alone are a quick and knockout garnish.

COLD SMOKED SALMON
SERVES 2 PEOPLE

5OZ SOCKEYE SALMON
- FOR SALMON: REMOVE SKIN AND PIN BONES
- SEASON FISH WITH SALT AND WHITE PEPPER
- TRANSFER FISH TO A VACUUM PACKING BAG
- WITH A SMOKE GUN LOADED WITH APPLE CHIPS SMOKE THE FISH IN THE BAG AND ALLOW THE SMOKE PERMIATE THE FISH.
- VACUUM SEAL THE SALMON
- IN A CONTROLED WATER BATH SET TO 125 F
- POACH SALMON FOR 6 MINUTES OR UNTIL THE FLESH IS JUST SEPARATING.
2 MEDIUM SIZED SHALLOTS

- FOR PICKLING THE SHALLOTS: SLICE THE SHALLOTS INTO RINGS
- 1 CUPS WATER
- 1 CUP RED WINE VINEGAR
- 1/3 CUP SUGAR
- 1/8 CUP SALT
- SACHET OF THYME PEPPERCORN AND BAY LEAF
- BRING ALL INGREDIENTS ASIDE FROM THE SHALLOTS TO A SIMMER
- ONCE THE LIQUID IS TO A SIMMER ADD THE SHALLOTS AND ALLOW
THE SHALLOTS TO COOK OF THEIR NATURAL GASSES (ABOUT 3 MIN)
- STRAIN THE SHALLOTS FROM THE LIQUID AND COOL BOTH THE SHALLOTS AND THE LIQUID SEPARATLEY (THIS WILL PRESERVE BOTH THE COLOR AND THE BRIGHT PICKLE FLAVOR)
- AFTER THE TWO INGREDIENTS HAVE COOLED COMBINE THE SHALLOTS WITH THE PICKLING LIQUID

1OZ. BRINED CAPERS
-FOR THE FRIED CAPERS:
- HEAT A SAUCE POT 1/3 FULL OF CANOLA OIL TO 325F
- ONCE THE OIL IS UP TO 325F ADD THE CAPERS
- FRY THE CAPERS VERY SLOW UNTIL CRISPY THEN STRAIN
- AND COOL ONTO A PAPER TOWEL ( DO NOT SALT)

MASCARPONE
- 1/3 CUP HEAVY CREAM
- 1/8 CUP CULTURED MILK
- SALT TO TASTE
- BRING MIXTURE TO 150F ( STORE FOR 15 HOURS AT 120F)


FOR THE CROSTINIS:

-1 BAGUETTE
SLICE AS THIN AS YOU DESIRE
DRESS EACH PIECE WITH EXTRA VIRGIN OLIVE OIL, SALT AND PEPPER

- BAKE IN THE OVEN AT 350 F FOR 10 MIN. ROTATE BAKING TRAY AFTER 5 MIN. REMOVE THE CROSTINI’S WHEN THEY ARE CRISPY

Photo of chefs in Spur kitchen by Kristin Zwiers.