To make the brine, line a cutting board with plastic wrap on a cutting board. Place salmon on plastic wrap. Sprinkle with half of sugar and salt, turn over and sprinkle with remaining sugar and salt. Wrap tightly in plastic, removing air. Place on a plate. Refrigerate for 2 hours. Remove salmon from refrigerator, discard plastic, and pat salmon dry with paper towels.
To smoke, line a large, heavy Dutch oven with 2-foot-long sheet of heavy duty aluminum foil. Pour sugar, rice, and tea leaves in the bottom. Turn heat on high and wait until wisps of smoke appear. Place a rack over mixture. Add salmon, skin side down, cover with lid. Wrap extra foil up and around lid to seal closed. Turn heat down to low and cook salmon for 10-12 minutes.
Open foil, remove lid, and transfer salmon to a cutting board. Flake fish with a paring knife or fork.
To assemble, add slices of brie to crackers, add flakes of salmon, garnish with dill.
Add all ingredients to a food processor and puree to desired consistency.
Nutrition per serving: 40 calories; 1g total fat (0.5g saturated); 170mg sodium; 3g carbohydrates; 0g dietary fiber; 2g sugar (0g added sugar); 5g protein
Preheat a grill or grill pan over medium-high heat.
In a bowl, combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika. Rub corn and bell pepper half with seasoned oil and roast until tender, about 10 minutes. Cut off corn kernels into a bowl and let cool completely. Mince bell pepper and let cool completely.
In a
bowl, whisk together eggs, flour, milk, baking soda, remaining 1/4 teaspoon
salt, and 1/4 teaspoon pepper until smooth. Add corn and bell pepper, stir to
combine, and set aside for 1 hour.
In
another bowl, combine chives and goat cheese.
In a large nonstick frying pan over medium-high heat, melt butter. Ladle a scant 1/4 cup batter into pan for each corncake. Gently spread with back of a spatula. Crumble 1 teaspoon of chive-cheese mixture in center. Wait 10 seconds, flip, and cook until set on other side. Keep cakes warm on a baking sheet in a 200° oven. Repeat with remaining batter.
Divide corncakes among 4 plates and top with tomato, basil, and remaining goat cheese. Season with salt and pepper.
Preheat
oven to 325°.
In a
large saucepan over medium-high heat, cook bacon until fat is rendered, about 5
minutes. Using a slotted spoon, remove bacon and set aside. Add leek and celery
to pan and cook until translucent, about 2 minutes. Add milk, corn cobs, salt,
and pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes. Remove
corn cobs. Stir in corn kernels and cheese, raise heat to medium, and cook for
5 minutes. Use a blender to puree. Whisk eggs in a large bowl just to blend.
Gradually whisk in hot milk mixture, add bacon and stir to combine.
Butter
4 (6 oz) ramekins. Place in a roasting pan and fill ramekins to within 1/2” of
rims with flan mixture. Place pan in oven and pour hot water into pan to reach
halfway up sides of ramekins. Bake until center of flans barely jiggles, about
40 minutes.
Meanwhile,
in a large saucepan of salted boiling water over high heat, cook lobster until
meat is just opaque throughout, about 15 minutes. Cut meat crosswise into thin
rounds. Reserve 4 of the most attractive rounds and chop remaining lobster. Set
aside.
Remove
flans from oven and let stand in hot water for 10 minutes. Remove from hot
water and run a knife around edges of each flan to loosen.
Place a small bowl on top
of a ramekin and, holding bowl and ramekin firmly in place, invert both and
lift off ramekin. Repeat with remaining flans. Scatter each flan with chopped
lobster and top with a slice of lobster. Serve warm or at room temperature,
garnished with chives and drizzled with butter.
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