Name: Salt-Cured and Smoked Arctic Char with Kohlrabi Ribbon Salad, Black Radish Crème, and Pickled Dulse 'Caviar'
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 10 h 45 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 600g (21 oz) Arctic char fillet, skin-on, pin-bones removed; 80g (1/3 cup) Diamond Crystal kosher salt; 40g (3 tablespoons) granulated sugar; 15g (1/4 cup loosely packed) fresh dill, finely chopped; 1 teaspoon (2g) whole white peppercorns, lightly crushed; Zest of 1 organic lemon; 10g (0.35 oz) dried dulse seaweed; 120ml (1/2 cup) filtered water; 60ml (1/4 cup) white wine vinegar; 1 tablespoon (15g) granulated sugar; 1/4 teaspoon (1.5g) fine sea salt; 2 medium black radishes (approx. 200g/7 oz total); 120g (1/2 cup) full-fat crème fraîche or sour cream; 1 tablespoon (15ml) fresh lemon juice; 1/4 teaspoon (1.5g) fine sea salt, plus more to taste; 1/8 teaspoon (0.2g) freshly ground white pepper, plus more to taste; 2 medium kohlrabi bulbs (approx. 600g/21 oz total); 2 tablespoons (30ml) extra virgin olive oil; 1 tablespoon (15ml) fresh lemon juice; 1 tablespoon (5g) fresh chives, finely minced; 1/4 teaspoon (1.5g) fine sea salt; 1/8 teaspoon (0.2g) freshly ground white pepper; Applewood or alderwood chips, for smoking; Micro-dill sprigs, for garnish

Magic Sous

Salt-Cured and Smoked Arctic Char with Kohlrabi Ribbon Salad, Black Radish Crème, and Pickled Dulse 'Caviar' — Magic Sous