Chef’s Notes: The featured products in these recipes are:
The Wine and Truffle Company in Australia is proud to be supplying the world’s finest restaurants with fresh black truffles. It’s marvelous for chefs in America to be able to enjoy fresh truffles with summer produce. They also produce the mustard, honey and salt used in these recipes. For purveyors, please contact email@example.com.
Brookfarm Premium Grade Macadamia Oil, available from Williams Sonoma, is wonderfully healthy oil with very high monounsaturated content and a high smoke point too!
Murrumbooee Bush Pepper and Salt Mix, Bush Tomato Chutney and Chili Jam also available at Williams Sonoma, bring you the native tastes of Australia.
- Yield: Makes about 24 of each
All you need for this recipe and more...
1 cup self-rising flour
1 teaspoon Murrumbooee Bush Pepper and Salt mix
1/4 teaspoon baking soda
1/2 cup milk
1 teaspoon lemon juice or vinegar
2 teaspoons Brookfarm Macadamia Oil
1 large (about 1 pound) sweet potato, peeled
1/3 cup all purpose flour
1 teaspoon salt
1 salmon fillet (bones removed)
1/4 cup truffle honey
1/4 cup sugar
1/4 cup truffle or sea salt
2 tablespoons dill
1 tablespoon peppercorns
- Sift self-rising flour, Murrumbooee Bush Pepper and Salt mix, and baking soda into a bowl.
- Combine egg, milk, lemon juice or vinegar and Brookfarm Macadamia Oil and pour into center of flour. Beat to a thick pouring consistency.
- Heat more macadamia oil or butter in a nonstick pan over medium heat. Add batter by the tablespoon and cook until golden and bubbles appear on top; flip and cook a minute further, then transfer to a tray lined with paper towels.
- Grate sweet potato.
- Mix with all-purpose flour, salt and eggs.
- Heat oil in a nonstick pan and place mounds of mixture, about a heaping tablespoon size each, in pan and press down. Cook 2 minutes on each side, until golden, then transfer to a baking tray lined with towels while you make the remainder.
- To cure the salmon, place the fillet of salmon on a tray, lined with enough plastic wrap to cover all fish, skin side down. Gently warm truffle honey and brush over the fish. Combine sugar with truffle or sea salt, dill and peppercorns, and sprinkle evenly over the surface of the fish. Wrap completely in plastic and refrigerate for at least 12 hours, up to 2 days. Wipe or rinse off cure, pat fish dry and slice as desired. Keeps wrapped tightly for up to 5 days.
- Crème fraiche mixed with truffle mustard, cured salmon (recipe follows), black Australian truffles
- Murrumbooee Bush Tomato or Chili Jam, crème fraiche, heirloom tomato and truffle concasse