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1
In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns.
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2
Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater.
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3
Place the fish in a salmon poacher.
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4
Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.
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5
In a food processor, combine the mustard, wasabi paste, garlic, and vinegar.
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6
While the processor is running, slowly drizzle in the canola oil until an emulsion is formed.
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7
Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl.
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8
Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.
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9
Remove the salmon from the poacher and thoroughly clean the poacher.
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10
Place 2 over-turned ramekins on either side of the inside of the poacher.
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11
Line the interior of the poacher, up to the rim, with foil.
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12
Make sure that the foil is placed over the ramekins.
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13
Repeat with another piece of foil.
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14
Add the sugar, rice and jasmine tea to the foil lined poacher.
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15
Cover and heat over medium heat until the rice mixture begins to smoke.
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16
Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes.
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17
Turn off the heat and smoke the salmon for and additional 10 minutes.
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18
The salmon will be cooked medium-rare to medium.
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19
Keep the salmon warm in the poacher.
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20
Garnish: 1 medium cucumber, peeled, and thinly sliced Toast points
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21
Plating: Line a large Chinese-style platter with the thinly sliced cucumbers.
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22
Place the side of smoked salmon on top of the cucumbers.
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23
Arrange the toast points around the salmon.
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24
Present the remoulade in a small bowl accompanying the platter.
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25
If desired, drizzle a small amount of the remoulade on the salmon.
