Japanse Inspired Loaded Fries With Home Smoked Salmon - Dorothy Porker Food Blog #salmonrecipe #umami #kewpie #wasabi #caviar
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Japanse-Inspired Loaded Fries with Home Smoked Salmon

Use a stove-top smoker to make peppery smoked salmon and use that to make a nice lukewarm pasta or potato salad with fennel or on loaded fries and what not. Just a thought.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian, Fusion, Japanese, Korean, Smoked
Keyword: fish, fries, fusion, japanese, loaded fries, salmon
Servings: 2

Ingredients

  • ½ tbsp olive oil
  • salmon filets skin on, as many as you need
  • juice of one lime
  • 1 tbsp smoked or other good quality salt
  • ½ tbsp freshly ground black pepper
  • ½ tsp ground coriander
  • ½ tsp pink peppercorns dry roasted and smashed
  • 1 cup your choice of wood chip I use hickory

For the Japanse-inspired Loaded Fries

  • whatever fries you like
  • 1 sheet Gim-gui Korean roasted seaweed, do not use plain nori-sheets for this
  • 2 tbsp Kewpie mayo
  • 2 tsp wasabi the fake stuff will work as well
  • 2 tbsp imitation caviar or salmon roe

Instructions

  • An hour before you want to start smoking your fish, immerse the wood chips in water, making sure the wood chips stay submerged.
  • Once you’ve done this make a dry rub using the salt, black pepper, coriander and peppercorns.
  • Rub the salmon filets in olive oil and then in lime juice, before adding the rub, shaking off any excess rub, and leave to sit at room temperature for an hour.
  • When you are ready to smoke, drain the wood chips and smoke as per your smoker’s manufacturer’s instructions for 10-20 minutes depending on the level of doneness you’d like on your fish. I like to go for 15 to get it fully cooked through but still moist and luscious.

Japanese-inspired Loaded Fries

  • Prepare the fries according the the package instructions, or however you like to make fries. I think making my own is way too much hassle so I used store-bought oven fries, which work fine for me.
  • Flake your salmon carefully. Or just stomp it to the desired consistency. Whatever you prefer.
  • Mix the wasabi with the Kewpie mayo. Or don't for extra oomph.
  • Crumble the sheet of gim-gui.
  • Divide the salmon flakes, Kewpie-wasabi mayo (or Kewpie and wasabi), the crumbs of gim-gui and the imitation caviar or salmon roe over the fries. Eat up. Feel great.

Notes

An extra tip: be sure to have your exhaust fan running on high and have a few windows open when you are smoking because most smoker’s leak smoke and the smell tends to linger for a few days if you don’t catch it in time.
If you can’t afford a smoker and don’t want to wait around until you bump into a sale like I did, this recipe explains how you can build a table-top smoker quite easily from cheaper items.