Taste of Iceland Cooking Livestream with Icelandic Brand Seafood

Icelandic Cold-Smoked Salmon Blintz with Winter Vegetable Salad + Horseradish Beurre Blanc
6 servings
For the Blintz:

• 12 ounces Smoked Salmon
• 2 ounces Crème Fraiche (may substitute sour cream)
• 1 tbsp. Lemon Zest
• 2 tbsp. Celery, minced
• 2 tbsp. Shallots, minced
• 1 tbsp. Fresh Dill, chopped fine
• 1 tsp. Cracked Black Pepper
• 8 each Pre-Cooked 6” Blintz (may substitute with crepes)

Chop the smoked salmon into small bite sized pieces and add to a medium sized mixing bowl along with the crème fraiche, lemon zest, celery, shallots, dill and cracked pepper. Mix well to completely incorporate the ingredients and seasonings. Refrigerate blintz filling for at least one hour before proceeding. To finish, lay out a blintz onto a flat work surface. Place approximately 1.5-2 ounces of filling onto the center of the blintz leaving approximately 2” of blintz pancake closest to you. Begin rolling up the blintz like a burrito, tucking in each side after the first complete turn. Refrigerate the rolled blintz until ready to serve.

For the Beurre Blanc:

• 1 cup Dry White Wine
• ¼ cup White Wine Vinegar
• 2 each Sprigs of Fresh Thyme
• 1 each Shallot, peeled and sliced
• ¼ cup Heavy Cream
• 1 tbsp. Fresh Horseradish, grated
• 8 tbsp Unsalted Butter, cubed

For the Beurre Blanc- Add the white wine, vinegar, thyme and sliced shallot to a small pot. Begin
cooking over a medium setting and reduce the liquid by half. Add the cream and continue to simmer for an additional 3 minutes. Add the fresh horseradish to the beurre blanc and begin whisking in the butter 1 tbsp at a time until completely incorporated. Strain the sauce through a chinois to remove the thyme and shallots and reserve in a warm spot until ready to serve.

For the Salad:

• 1 cup Fennel, cleaned and shaved thin on a mandolin
• 4 ounces Frisee Endive, cleaned and cut into bite sized pieces
• 1 cup Radishes, shaved thin on a mandolin
• 1 cup Leeks, sliced into julienne
• 2 tbsp. All Purpose Flour
• 2 tbsp. Extra Virgin Olive Oil
• 2 tbsp. Fresh Soft Stemmed Herbs, chopped (parsley, chives, tarragon etc.)

Salt and Pepper, to taste

4 tbsp. Unsalted Butter, for browning the blintz in a pan

To Finish:

In a small bowl toss the sliced leeks with the reserved flour to fully coat. Deep fry in preheated 350 degree oil for approximately 30 seconds until golden brown and very crispy. Strain and reserve on a paper towel. Separately, toss together the fennel, radishes, frisee and crispy leeks in a small bowl. Season to taste with salt and pepper. Meanwhile, preheat a non stick saute pan over a medium setting. Add approximately 1 tbsp. of butter to the pan and melt. When the butter begins to sizzle add 2 reserved blintz and gently brown and warm in the butter for approximately 2 minutes until golden brown and slightly warmed. Repeat with remaining blintz. Place the blintz onto the center of a plate and top with approximately ¼ of the salad mixture. Drizzle the salad with a touch of olive oil and then finish the dish with approximately 2-3 tbsp of gently warmed beurre blanc drizzled around the plate and a sprinkling of fresh herbs.

Miso Marinated Icelandic Cod Loin + Spicy Soba Noodle Salad

For the Miso Cod:

• 6 each 5 ounce Icelandic Cod Loins
• ½ cup Sake
• ½ cup Mirin
• 8 tbsp. White Miso Paste
• 3 tbsp. White Sugar
• 3 tbsp. Light Brown Sugar

Two days in advance make the marinade by combining the sake, mirin, miso paste and sugars together in a saucepan and bring to a simmer to dissolve the sugars. Allow to simmer for one minute to evaporate the alcohols in the wine. Cool the marinade under refrigeration. At least 5 hours or up to 2-3 days in advance the cod loins can be placed into the marinade and fully submerged. The longer the loins are marinated the more intense the flavor will be. When ready to cook preheat your oven to 400 degrees. Preheat a saute pan over high heat and add 1 tbsp of grapeseed or coconut oil to the pan. Gently brush off excess miso marinade, but do not remove all from the fillets. Sear the fillets on one side until golden brown, caramelized and even until some spots start to blacken. Flip the cod loins and place into the preheated oven and continue cooking for an additional 3-5 minutes until fully cooked.

For the Salad:

• 8 ounces Soba Noodles, cooked according to package, rinsed and chilled
• 1 cup Edamame, steamed, shelled and chilled
• 1 cup Carrots, peeled and cut into match sticks
• ¼ cup Cilantro and Mint, fresh whole leaves
• 2 tbsp. Sesame Seeds, lightly toasted

For the Vinaigrette:

• 1-2 tbsp. Sriracha, to taste
• 2 tbsp. Rice Wine Vinegar
• 2 tbsp. Soy Sauce
• 2 tbsp. Sesame Oil
• 2 tbsp. Mirin
• 1 tbsp. Maple Syrup
• 1 tbsp. Garlic, minced
• 2 tsp. Ginger, minced

To make the vinaigrette place all ingredients into a blender and puree on high for 30 seconds until fully emulsified and reserve. Meanwhile, combine the soba noodles, edamame, carrots and fresh herbs in a large bowl. Mix well with the vinaigrette and serve garnished with lightly toasted sesame seeds.