📝 About This Recipe
A provocative masterpiece of modernist gastronomy, this dish reimagines the classic smoked salmon appetizer as a sophisticated visual illusion. Silky, cold-smoked Atlantic salmon is rolled into elegant cylinders and coated in a savory 'ash' made from leek charcoal and tapioca maltodextrin. The result is a playful, multi-sensory experience where the deep, earthy notes of the ash perfectly balance the rich fats of the fish and the bright acidity of the lemon-caper emulsion.
🥗 Ingredients
The Salmon Cigars
- 300 grams Smoked Salmon (Premium long-sliced cold-smoked salmon)
- 100 grams Cream Cheese (Softened to room temperature)
- 1 tablespoon Fresh Chives (Minced very finely)
- 1 teaspoon Lemon Zest (Grated on a microplane)
Edible Ash Coating
- 40 grams N-Zorbit M (Tapioca Maltodextrin) (The bulking agent for the powder)
- 10 grams Leek Ash Powder (Made from charred leek tops)
- 1/2 teaspoon Smoked Paprika (For depth of flavor)
- 1 pinch Sea Salt (Fine grain)
Lemon-Caper Emulsion & Garnish
- 50 ml Extra Virgin Olive Oil (High quality)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 tablespoon Non-pareil Capers (Rinsed and dried)
- 1 handful Micro-greens (For garnish)
- 1 sheet Edible Gold Leaf (Optional, for 'luxury' cigar band)
👨🍳 Instructions
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1
Prepare the leek ash by placing clean leek greens in a 200°C (400°F) oven until completely blackened and brittle, approximately 15-20 minutes. Allow to cool, then grind into a fine powder using a spice grinder.
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2
In a small bowl, whisk together the N-Zorbit M (maltodextrin), leek ash powder, smoked paprika, and sea salt until the color is a uniform, slate-grey 'ash' color.
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3
In a separate mixing bowl, combine the softened cream cheese, minced chives, and lemon zest. Fold gently until smooth and transfer to a piping bag with a small plain tip.
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4
Lay a sheet of plastic wrap on your work surface. Place a slice of smoked salmon on the wrap and trim it into a neat rectangle (approximately 3x4 inches).
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5
Pipe a thin, uniform line of the cream cheese mixture along the long edge of the salmon slice.
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6
Using the plastic wrap to assist you, tightly roll the salmon over the filling to create a cylinder shape, resembling a cigar. Repeat for all servings.
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7
Twist the ends of the plastic wrap tightly to compress the 'cigars' and refrigerate for at least 30 minutes to firm up.
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8
While the cigars chill, prepare the emulsion by whisking the olive oil and lemon juice together until thickened. Stir in the capers.
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9
Carefully unwrap the chilled salmon cylinders. Using a fine-mesh sieve, dust the 'ash' powder over each cigar until they are completely coated and look matte grey/black.
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10
If using, apply a tiny strip of edible gold leaf or a thin band of lemon zest around one end of the cigar to mimic a luxury cigar band.
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11
Place the 'cigar' on a clean, minimalist plate. Use a spoon to create a artistic 'smear' or droplets of the lemon-caper emulsion to the side.
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12
Garnish with a few micro-greens and serve immediately while the maltodextrin is still dry and powdery.
💡 Chef's Tips
Ensure the salmon is very cold when rolling; it makes the process much cleaner and prevents the fat from melting. Maltodextrin is highly sensitive to moisture; do not coat the cigars until the very moment of serving, or the ash will turn into a paste. If you don't want to make leek ash, you can use food-grade activated charcoal powder for the same visual effect. Use a very sharp, non-serrated knife to trim the salmon to ensure clean edges for the cylinder. For a more intense flavor, add a drop of liquid smoke to the cream cheese filling.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Blanc de Blancs Champagne to cut through the richness. Serve in a clean glass ashtray for a whimsical, literal interpretation of the dish. Accompany with thin, toasted rye bread 'matches' on the side. A side of vodka-infused crème fraîche adds a sophisticated punch. Best served as a standalone amuse-bouche or a dramatic first course in a tasting menu.