Photo courtesy of Evan Sung

Photo courtesy of Evan Sung

We’re excited to share this beautiful recipe with you from Chef Justin Skribner of Benno Restaurant in NYC. Chef Skribner is a 2019 StarChefs Rising Star – a nomination given to honor up-and-coming chefs and those in the culinary arts that are on the forefront of innovation who share their expertise and knowledge.

As StarChefs describes him, “Skribner is French technique and Italian spirit—with a little Jersey boy thrown in for good measure. There is a comfort that comes from eating in the Benno dining room—the kind of comfort that comes not from the immaculate food, but from the care of Skribner’s own two hands.”

Chef Skribner will be cooking with Verlasso salmon at the StarChef Gala this year and said, “I was sold on Verlasso Salmon not only for the intense flavor and texture, but the fact that Verlasso is committed to being a greener and more sustainable company.”


(Serves 10)


For the Smoked Salmon

  • 9 ounces Verlasso salmon

  • 1/2 cup salt

  • 1/4 cup sugar

  • Zest of 1 lemon

  • 1/4 teaspoon dill pollen

  • 1/4 teaspoon beechwood smoke block

For the Compressed Apple

  • 4 ounces peeled and diced Gala apple

  • 1 1/2 cup cider vinegar

  • 3/4 tablespoon sugar

  • 1/4 teaspoon ascorbic acid

  • 1/4 cup Dijon mustard

  • 1/4 teaspoon salt

For the Horseradish Custard

  • 1/4 cup crème fraiche

  • 1 tablespoon horseradish

  • 5 sheets gelatin, bloomed

  • 1/4 teaspoon ascorbic acid

  • 1/4 cup milk

  • salt


For the Smoked Salmon

  1. In a small bowl, combine salt, sugar, and lemon zest.

  2. Place the salmon in a third-pan and cover with cure.

  3. Refrigerate 2 hours.

  4. Rinse salmon under cold running water. 

  5. Pat dry and season with dill pollen.

  6. Prepare a cold smoker with beechwood.

  7. Place salmon over ice and cold smoke for 15 minutes. Slice into 1 ounce portions.

For the Compressed Apple

  1. In a small saucepot over medium-high heat, combine vinegar and 2 ounces water.

  2. When simmering, stir in sugar, acid, and salt.

  3. When dissolved, cool and seal in vacuum bag with apples.

  4. Compress and refrigerate. 

For The Horseradish Custard

  1. To a saucepot over medium heat, add crème fraîche and horseradish. When warmed slightly, steep 1 hour.

  2. Reheat, add gelatin, and stir to dissolve.

  3. Add milk and strain through a chinoise by tapping on the sides and without pressing on the solids. Season with salt and cool.

To Assemble and Serve:

On a serving plate, spoon a small quenelle of Horseradish Custard. Top with a sprinkle of Compressed Apple. Drape 3 slices of Smoked Salmon on top. Finish with 1 gram caviar. Garnish with dill frond.

Photo courtesy of StarChefs

Photo courtesy of StarChefs

Inspired? If you replicate his creation, we’d love to see your photos of Chef Skribner’s dish! Tag us on social media @VerlassoSalmon or @Verlasso.