-
1
Mix the grnd spices together and toss the salmon fillets in them till they are proportionately coated.
-
2
Place the fish on a piece of parchment paper on a baking sheet and chill overnight.
-
3
An hour before cooking them remove from the refrigerator and let come to room temperature.
-
4
Toss the celery root wedges in the first extra virgin olive oil and season with salt and pepper.
-
5
Place them in a 400-degree oven and roast till they are golden and soft.
-
6
While they are roasting bring the cream and horseradish to a boil in a small saucepot and cook till the mix reduces by half.
-
7
When the celery root is done puree it with the warm cream mix in a food processor till smooth.
-
8
Season to taste with salt and pepper.
-
9
Return the mix to the small pot and reserve warm till ready to serve.
-
10
Place the beets in a small container with a tight fitting lid and microwave for a few min till they are very soft.
-
11
Place in a high-speed blender and puree with the vinegar, the remaining extra virgin olive oil and the cardamom.
-
12
Adjust the consistency of the vinaigrette with a touch of water or possibly more oil as needed.
-
13
Season to taste with salt and pepper and place in a squeeze bottle or possibly a small bowl.
-
14
Preheat the oven to 250 degrees for at least half an hour.
-
15
Place the room temperature salmon in the oven.
-
16
Bake for exactly 20 min; don't open the oven during baking.
-
17
Remove and serve immediately.
-
18
While the salmon is baking split the radish sprouts or possibly watercress into four piles.
-
19
Roll each tightly in the smoked salmon pcs.
-
20
They will look similar to a bouquet of flowers in newspaper.
-
21
Reserve.
-
22
To serve drizzle some of the beet vinaigrette on the plate.
-
23
Position a mound of the celery root in the center and top with a piece of salmon.
-
24
Garnish with the smoked salmon wrapped radish sprouts.
-
25
This is the dish which I made for the Starlight Children's Wish Foundation benefit dinner.
-
26
The event was one of the most extreme challenges of my career but with the help of 35 student chefs and the guidance of Chef John Higgins I was able to serve 700 of these plates in fewer than twenty min.
-
27
This method cooks the salmon very slowly and as a result it retains more of its moisture, a critical point when you're serving 700.
-
28
The salmon was a hit and I'm sure your guests will enjoy it as well, even if there are only four of them!
-
29
Timing Hints: The salmon must rest overnight before cooking.
-
30
The celery root puree and beet vinaigrette can both be made in advance.
