Solovey Kitchen

Smoked salmon crudo:
-Raw steelhead (preferably frozen for 7 days before for -4 degrees.)
-Cure it for 2-3 hours in equal parts of salt and sugar in the fridge.
-Rinse off the brine and slice thinly.
-Layer soy sauce and ponzu sauce.
-Add your steelhead slices.
-Sprinkle with fried capers, chives, oil and lemon juice.
-Add crème fraiche and caviar (optional)
-Cold smoke for a few minutes. (My smoker is from William and Sonoma)
-Enjoy!

Williams Sonoma

Featuring Dan Solovey eating the curry steelhead that we have been playing with! The flavors are flavoring!!