If you’re looking for a simple, carefree appetizer that will wow your guests but keep your time in the kitchen short, look no further. This recipe can be made up to a day in advance and prepped the day of your event.
- 1 Wild Caught Salmon filet
- 1 Wild Caught Sablefish filet
- 1 yucca root
- 1-2 tsp of Agar agar
- 1/2 cup sugar
- 1/2 cup salt
- juice of four lemons, equal parts water
- salt and pepper, to taste
Salmon & Sablefish
Cure the salmon. Gather your salmon curing tools: fresh, wild caught salmon, 1/2 cup sugar, 1/2 cup salt, a non-reactive bowl (plastic or glass). Combine equal parts maple sugar and salt and pour into the bowl. Place salmon in bowl and let marinate for a minimum of 1 hour, a maximum of twenty four hour. For a quicker option, slice a piece of sablefish into small bite size pieces and pan fry. When finished, add to the already made yucca chups.
As the salmon sits in the salt and sugar, peel the Yucca root and slice it finely and length wise on a mandolin. Heat three inches of grape seed oil in a pot. Fry the yucca slices until they turn a golden brown color, remove them from the oil and let them dry on a paper towel. Salt and pepper to taste AFTER they come out of the fryer. These can be prepared the day before and stored in an air tight container at room temperature.
For the lemon jelly: roll the lemons under your palms so that they become less tough and squeeze easily. Set aside the juice and heat up equal parts of water on the stove. Add 1-2 tsps of agar agar to the water. (Agar agar is an all natural thickening agent, made from a sea vegetable. It serves an an excellent alternative to gelatin and can aide in digestion. It also binds really well with acidic flavors, so it’s the right choice for our lemon jelly.) Stir and take off the heat and placce in fridge for a couple minutes until it sets. Once ready, break apart and sprinkle on the salmon and yucca chips.
Bon appétit, ya’ll!