Bitters isn't just for cocktails. Jonathan Chovancek, co-Proprietor of Bittered Sling Extracts and executive chef of Café Medina, shows us how to use it in this salmon appetizer.
Brine and salmon
In a large pot over high heat, bring water to a simmer with salt, honey, onions and garlic. Remove from heat and add bitters. Cool and place in the refrigerator and allow to cool below 4 C.
Place the salmon in the brine and refrigerate 30 minutes.
Remove the fish from the brine and gently rinse in fresh cold water. Pat dry and discard the brine.
In a mixing bowl, combine syrup, bitters and oil.
Slice the salmon on a bias into ¼ cm thin rectangular slices, yielding approximately 13 slices. Lay the slices in a casserole dish and pour the marinade over the fish. Allow to marinate for 20 minutes in the refrigerator.
In a medium bowl, mix sour cream and paprika until combined.
Preheat oven to 325 F.
Using a cocktail skewer, thread one side of the fish like a little flag pole. Wrap the fish around the skewer to create a fish lollipop and dip in panko crumbs. Lay the fish pops on a prepared baking pan lined with parchment. Repeat with the remaining slices.
Bake for 6 to 8 minutes. Remove from oven and allow to cool for 5 minutes.
Dip each salmon pop in the prepared paprika dip, and then into the herbal mixture. Serve cold.
- 13 pieces