- Mix the salt, sugars and pepper together; set aside.
- Line a baking pan with a piece of cheesecloth that is large enough to wrap the salmon filet.
- Place the salmon filet onto the cheesecloth, skin side down.
- Spread the miso on top of the salmon.
- Cover the miso coated salmon completely with the salt and sugar mixture.
- Wrap the cheesecloth around the salmon and place another pan on top of the salmon.
- Place a 1-pound weight in the top pan to help press the cure into the fish.
- Refrigerate for approximately 48 to 72 hours until the salmon is firm to the touch.
- Rinse the miso and cure from the salmon with cold running water.
- Pat the salmon dry with paper towels.
- Place the salmon on a wire rack skin-side down, uncovered close to the fan in the refrigerator for 24 hours so that a skin forms on the filet.
- This helps the smoke flavor to adhere to the fish.
- Cold smoke the salmon for 1 to 2 hours.
- Use ice and smoke in the early morning to help ensure that the temperature does not exceed 77°F inside the smoker.
- Cover the salmon and keep in the refrigerator for up to 7 days.
- Wash then soak the tapioca in 1 1/2 quarts slightly warm water for 1 hour.
- Drain the tapioca and rinse under cool water.
- In a saucepan, boil 1 1/2 quarts water, then add the hondashi.
- Add the tapioca, stir and boil for about 5 minutes until the tapioca is translucent.
- Strain the tapioca and run it under cold water until it is completely cooled.
- Place the pearls in a bowl, moisten with the olive oil; refrigerate.
- Mix together the miso and sour cream; set aside.
- Garnish mixture: Water, as needed to moisten the mixture so the pearls spread easily over the salmon.
- Mix all the garnish ingredients together.
- Slice the salmon very thinly and arrange the slices onto 8 plates.
- Spoon one or two tablespoons of the garnish mixture over the salmon.
- Shake a few drops of wasabi oil over the top.
- Sprinkle the salmon with seaweed powder.
- Place one teaspoon of the miso cream on top of the salmon.
- Garnish the cream with extra tobiko, ikura and chive “sticks".
Makes 8 servings.
Approximate Nutrient Analysis per serving:
380 calories, 15 g fat, 3 g saturated fat, 35 mg cholesterol, greater than 1800 mg sodium, 37 g carbohydrate, 1 g fiber, 18 g sugar, 23 g protein