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Salmon Tartine with Labneh Schmear on Squid Ink Baguettes
VICE34Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 filet (salmon, 3-4 lbs., skin off and blood line removed by your fishmonger)
- 400 grams salt
- 400 grams sugar
- 1 lime
- 1 lemon
- 1 grapefruit
- 1 fennel (top, picked)
- 15 grams coriander seed
- 15 grams cumin
- 15 grams allspice
- 3 cloves
- 15 grams fennel seed
- 15 grams mustard seed
- 15 grams black pepper
- 10 grams active dry yeast
- 60 mL whole milk
- 235 mL warm water (100-120 degrees)
- 15 mL squid ink (optional)
- 30 grams melted butter
- 8 grams sugar
- 500 grams all-purpose flour
- 8 grams salt
- Egg wash (to brush tops of bread)
- seasoning (furikake, to garnish, optional)
- 8 oz. labneh (strained Greek yogurt)
- 4 cloves roasted garlic (smashed with back of knife and then pureed)
- 30 grams whole grain mustard
- 1 lemon
- 12 grams chives (diced)
- 15 grams salt
- 6 grams black pepper
- fresh dill (for garnish, optional)
- chopped chives (for garnish, optional)
- pickles (mini, for garnish, optional)
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