TasteToronto | Tamago Sando With Beet Cured Salmon

Tamago Sando With Beet Cured Salmon

Moderate

Tamago Sando With Beet Cured Salmon

Tamago Sando With Beet Cured Salmon

Method

Tamago Sando With Beet Cured Salmon 11 Steps

  • Step 1

    Prepare the beet cured salmon: make sure the salmon is dry and trimmed of any excess belly fat, you want it to be as even in thickness as possible throughout.

  • Step 2

    Toast the peppercorns, coriander seeds and juniper berries in a small pan until fragrant. Transfer to a mortar and pestle and grind. In a mixing bowl, combine the spices with the kosher salt, brown sugar, lemon zest and mix well.

  • Step 3

    Line a baking sheet or baking dish with plastic wrap with enough to eventually wrap over the entire piece of salmon (be sure that the tray or dish being used is large enough to eventually fit the salmon comfortably) and lightly sprinkle 1/3 of the cure on top of the plastic wrap in an even layer in the approximate size of the salmon fillet. Carefully lay the salmon skin side down on this first layer of cure. Sprinkle the remaining 2/3 of the cure on top of the salmon on its flesh side, making sure to cover all exposed areas and gently pressing into the flesh. Next, top with the grated beet, once again covering all of the surface and gently pressing into the flesh. Wrap well with the plastic wrap and top with another tray, lightly weigh down with a few cans of soup or a pan and allow to cure in the fridge for 48 hours.

  • Step 4

    After 48 hours unwrap the salmon and remove the cure and grated beets, wiping clean with a damp cloth. Place on a rack lined baking sheet and allow to dry out in the fridge overnight.

  • Step 5

    Once the cured salmon has dried overnight, use a slicing knife and slice thin slices of cured salmon on a slight angle leaving the skin behind. You will only need about 10-12 slices for this recipe, the remainder can be sliced and kept in the fridge for up to 5 days wrapped well. Alternatively you can also leave the entire salmon in one piece and slice as needed.

  • Step 6

    Bring a medium pot of water to a rolling boil and drop in the 6 large eggs carefully and set a timer for 7 minutes (for the soft boiled eggs). At 7 minutes remove 2 of the eggs and water bath immediately. Set the timer again for an additional 5 minutes for the remaining eggs to be cooked until hard boiled. Once those are cooked, ice water bath as well.

  • Step 7

    Peel the hard boiled eggs and roughly chop. Combine in a mixing bowl with the Kewpie mayo, sliced scallions and mix until even. Adjust seasoning with salt and pepper as needed, set aside.

  • Step 8

    To assemble the sandwiches, remove the crusts from the sliced shokupan if desired and lay out flat. Place a few pieces of the beet cured salmon on 4 of the slices of bread, these will be the bases.

  • Step 9

    Next, dollop a few tablespoons of the egg salad mix on top and using the back of a spoon make a small well for the soft boiled egg half to go.

  • Step 10

    Peel the two soft boiled eggs, cut in half and place one half on top of each egg salad base. Top with the remaining sandwich slices. At this point you can wrap with sandwich paper if you wish.

  • Step 11

    Using a very sharp knife (serrated would be best) cut each sandwich in half and plate cut side up, sprinkle with furikake if desired before serving.

Tags:

Toronto Recipes

Japanese Milk Bread

Beet Cured Salmon

Tamago Sando

Tamago Sando With Beet Cured Salmon

Moderate

Tamago Sando With Beet Cured Salmon

Vicky Tran
written by

Vicky Tran

Tamago Sando With Beet Cured Salmon

Yields:

Serves 4

Prep Time:

0 hours 45 mins

Inactive Time:

60 hours 0 mins

Cook Time:

0 hours 15 mins

0.0

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Main Dishes

Ingredients

Beet Cured Salmon

  • 1 x 1.5 pound piece salmon, skin on and all pin bones removed (centre cut preferred)

  • 1 teaspoon whole black peppercorns

  • 2 teaspoons whole coriander seeds

  • 2 whole juniper spice berries

  • 1/2 cup kosher salt

  • 1/4 cup brown sugar

  • 1 lemon, zest only

  • 1 large beet, coarsely grated

Tamago Sando

  • 6 large eggs (4 for hard boiling, 2 for soft boiling)

  • 1/3 cup Kewpie mayo

  • 2 stalks scallions, sliced

  • Kosher salt, as needed

  • Fresh cracked black pepper, as needed

  • 8 slices shokupan bread

  • Furikake seasoning (optional)

Send list of ingredients to myself

Method

Tamago Sando With Beet Cured Salmon 11 Steps

  • Step 1

    Prepare the beet cured salmon: make sure the salmon is dry and trimmed of any excess belly fat, you want it to be as even in thickness as possible throughout.

  • Step 2

    Toast the peppercorns, coriander seeds and juniper berries in a small pan until fragrant. Transfer to a mortar and pestle and grind. In a mixing bowl, combine the spices with the kosher salt, brown sugar, lemon zest and mix well.

  • Step 3

    Line a baking sheet or baking dish with plastic wrap with enough to eventually wrap over the entire piece of salmon (be sure that the tray or dish being used is large enough to eventually fit the salmon comfortably) and lightly sprinkle 1/3 of the cure on top of the plastic wrap in an even layer in the approximate size of the salmon fillet. Carefully lay the salmon skin side down on this first layer of cure. Sprinkle the remaining 2/3 of the cure on top of the salmon on its flesh side, making sure to cover all exposed areas and gently pressing into the flesh. Next, top with the grated beet, once again covering all of the surface and gently pressing into the flesh. Wrap well with the plastic wrap and top with another tray, lightly weigh down with a few cans of soup or a pan and allow to cure in the fridge for 48 hours.

  • Step 4

    After 48 hours unwrap the salmon and remove the cure and grated beets, wiping clean with a damp cloth. Place on a rack lined baking sheet and allow to dry out in the fridge overnight.

  • Step 5

    Once the cured salmon has dried overnight, use a slicing knife and slice thin slices of cured salmon on a slight angle leaving the skin behind. You will only need about 10-12 slices for this recipe, the remainder can be sliced and kept in the fridge for up to 5 days wrapped well. Alternatively you can also leave the entire salmon in one piece and slice as needed.

  • Step 6

    Bring a medium pot of water to a rolling boil and drop in the 6 large eggs carefully and set a timer for 7 minutes (for the soft boiled eggs). At 7 minutes remove 2 of the eggs and water bath immediately. Set the timer again for an additional 5 minutes for the remaining eggs to be cooked until hard boiled. Once those are cooked, ice water bath as well.

  • Step 7

    Peel the hard boiled eggs and roughly chop. Combine in a mixing bowl with the Kewpie mayo, sliced scallions and mix until even. Adjust seasoning with salt and pepper as needed, set aside.

  • Step 8

    To assemble the sandwiches, remove the crusts from the sliced shokupan if desired and lay out flat. Place a few pieces of the beet cured salmon on 4 of the slices of bread, these will be the bases.

  • Step 9

    Next, dollop a few tablespoons of the egg salad mix on top and using the back of a spoon make a small well for the soft boiled egg half to go.

  • Step 10

    Peel the two soft boiled eggs, cut in half and place one half on top of each egg salad base. Top with the remaining sandwich slices. At this point you can wrap with sandwich paper if you wish.

  • Step 11

    Using a very sharp knife (serrated would be best) cut each sandwich in half and plate cut side up, sprinkle with furikake if desired before serving.

Tags:

Toronto Recipes

Japanese Milk Bread

Beet Cured Salmon

Tamago Sando

Tamago Sando With Beet Cured Salmon