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The Study of Salmon Recipe Spotlight: Smoked Salmon at Sea Island Grill

See how our chefs put a signature Lowcounty spin on salmon to make this seafood classic unique to the lowcountry! View the salmon recipe…

Smoked Salmon

Cauliflower Blini:
1 cup cauliflower florettes
1.25 cup whole milk
1 oz butter melted
2 oz flour
1 egg
1 tsp ground pink peppercorns
Cook cauliflower until very tender. Allow to cool. Add cauliflower, milk, butter, egg, and pink peppercorns to a blender and blend until smooth. Place mixture into a mixing bowl and add flour until mixture starts to look like pancake batter. Spoon batter into 1 inch rounds in a non-stick skillet over medium heat until golden brown and small bubbles form on the top. Flip and cook for another minute until batter is set. Remove from heat and place on a wire baking rack to cool. To use, place in a 350 degree oven for 45 seconds just to barely warm blini.

Green Tomato Jam:
2 ea Tomato, Green
1 ea garlic clove minced
1 Tbs Yellow Onion chopped
1 Tbs Diced Fennel
¼ tsp ground black pepper
½ tbs Juice Lemon
½ cup Sugar, Granulated
1 pinch  Kosher Salt
1 tsp Grated Ginger
Cut all vegetables into 1/8 inch dice. Add to a sauce pan along with the rest of the ingredients and cook over medium low heat for about 45 minutes. The jam will become thick as the liquid from the tomatoes cooks off and the sugar starts to candy. Remove from heat and allow to cool. It will thicken more as it cools.

To compose dish, roll 3 slices of smoked salmon on 3 warmed blinis. Spoon green tomato jam over the top of each one, and top with a small amount of wasabi caviar. Plate with all 3 blinis in a straight line.

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