Maker's Mark® Cured Salmon with Bourbon Mustard Sauce
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook
This smoked salmon is really easy to do at home and makes a beautiful and elegant appetizer or main course for lunch. The bourbon gives it a heartier depth of flavor compared to regular smoked salmons.
Prep Time: 2 hours
Cook Time: 30 minutes
1/2 cup Maker's Mark® Bourbon
1 pound salmon filet, deboned, skinned and trimmed
3/4 cup kosher salt
1 cup sugar
3 cups water
1/2 cup rice, uncooked (does not matter what kind, but I like Jasmine for its fragrance)
1/2 cup loose black tea, such as English Breakfast
1 recipe bourbon mustard sauce
Chives and greens for garnish
- Pat the salmon dry and trim any brown flesh away. Whisk together the kosher salt, sugar, Maker's Mark® Bourbon and water until the salt and sugar dissolve entirely. In a shallow baking dish, immerse the salmon filet in the brine and refrigerate for 1 hour.
- While the salmon is brining, mix the tea leaves and rice together in a small bowl. Line a wok or deep pot with foil and find a small cooling rack that will fit inside your vessel. Spread the smoking mixture evenly in the bottom of the pan. Set a hollow ring mold or using aluminum foil make an elevation for the cooling rack to sit over smoking mixture without touching the bottom of the pot.
- Remove the salmon from the brine and place on a small plate. Pat dry.
- Cover the pan with a tight fitting lid or aluminum foil. Turn the heat onto high until the rice and tea begin to char and smoke (lift the lid to check). Place the lid back on and allow smoke to build up in the chamber of the pot. Once you think there is a good amount of smoke built up, turn the heat off and remove the pot from the stove.
- Quickly remove the lid and place the plate of salmon on the elevated rack inside. Quickly place the lid back on top. Allow the salmon to smoke for about 3-4 minutes. Remove the salmon and place into the freezer or fridge to keep it cool. Place the lid back on your smoker and repeat this process 2-3 more times until the salmon filet has taken on the smoke aroma.
- To serve, slice the salmon into thin slices and serve with the bourbon mustard sauce, and salad and bread as garnish.
Bourbon Mustard Sauce
Makes 1-1/2 cups
1/2 cup Maker's Mark® Bourbon
1/2 cup shallots, minced
1/4 cup yellow mustard seeds
6 tablespoons apple cider vinegar
1/4 cup brown sugar
2 tablespoons brewed espresso
3/4 cup crème fraiche
Salt and pepper
- In a small saucepan, combine the shallots, mustard seeds and Maker's Mark® Bourbon. Cook over medium flame until the bourbon is reduced by half.
- Add the vinegar, brown sugar and espresso. Cook for 5 minutes more until the sugar is completely dissolved. Remove from the heat and transfer to a small bowl to cool.
- Once the shallot mixture is cool, fold in the crème fraiche. Season to taste with salt and pepper. Refrigerate until needed.