Conjuring Food

Many people trim and discard salmon belly not realizing that it is the fattiest and tastiest part of the fish.  In fact, I had quite a bit of trouble getting my hands on some belly this week.    After spending the weekend refining the potato smoking technique, I decided to potato-smoke some salmon belly and it turned out quite tasty.  The aromatic of the potato comes through very well and adds a nice depth to the flavor of the smoke.  The dijonaise  in the dish pictured below has been whisked vigorously and stabilized with a little soy lecithin; the result is a rich sauce that is light on the pallet and melts in your mouth.

Potato-Smoked Salmon Belly, Garlic Scapes, Frothed Dijonaise, Carbonated Lemon

• Potato-Smoked Salmon Belly
• Garlic Scapes
• Frothed Dijonaise
• Carbonated Lemon

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