Sockeye salmon pops

Jonathan Chovancek, Executive Chef of Medina Café and co-proprietor of Bittered Sling Extracts, shares his recipe for sockeye salmon pops with sesame yogurt.

Yields 12 skewers

Ingredients

200g wild sockeye salmon

Brine
4L water
½ cup kosher salt
¼ cup wild flower honey
3 tbsp Bittered Sling Lem-Marrakech Bitters
1 clove garlic, crushed
4 sliced green onions

Marinade
2 tbsp wild flower honey
2 tbsp Bittered Sling Lem-Marrakech Bitters
2 tbsp olive oil
1 tbsp sesame oil

Dip
1 cup full fat yoghurt
1 tsp sesame oil

Herbal Mix
1/4 cup sliced dill fronds
1 tsp lemon zest
1 tsp chives, finely sliced

Method

Bring 2L of water with the salt, sugar, onions and garlic to a simmer. Remove from the heat and add the remaining water and bitters. Place in the refrigerator and allow to cool below 4ºC.

Place the salmon in the brine and refrigerate 30 minutes. Remove the fish from the brine and gently rinse in fresh cold water. Pat dry and discard the brine.

Slice the salmon on a bias into ¼ cm thin rectangular slices, yielding approximately 36 slices at 5g. Lay the slices in a casserole dish and pour the marinade over the fish. Allow to marinate for 20 minutes in the refrigerator.

Using a cocktail skewer, thread one side of the fish like a little flag pole. Wrap the fish around the skewer to create a fish-lollipop. Lay the fish pops on a prepared baking pan lined with parchment. Repeat with the remaining slices.

Take the pops by the stick and dip the top first into the yogurt, and then into the herbal mixture. Skewer onto a fruit oasis like a flower reaching for the sun and serve cold.

More Global BC recipes are available here