About the Recipe
2 each Idaho potatoes (store bought kettle chips can be substituted)
½ pound Chipotle Crave Mascarpone Cheese
½ pound Hot Smoked Salmon flaked (you may substitute store bought hot smoked salmon)
1 each Red Onion (finely diced)
2 ounces Capers
2 tablespoons Dry Spice Seasoning
Chipotle Mascarpone Cheese
2 tablespoons Chipotle in Adobe (canned)
½ pound Crave Mascarpone Cheese
¼ cup Chives (finely snipped)
1each Lime (juice of)
½ tablespoon Kosher Salt
½ tablespoon Sugar
Dry Spice Mixture
2 cup salt
1 1/3 cup sugar
2/3 cup dry thyme
2 cup New Mexico Chile powder
2/3 cup cayenne pepper
2/3 cup garlic powder
Salmon Brine (for 1 side of Salmon)
2 2/3 cups Water
3/8 cups Kosher Salt
1/4 cup Caraway Seeds
3 ounces Dark Brown Sugar
1 each 2 ½ pound Side of Salmon pin bones removed
Place chipotles in food processor and puree until smooth. Add cream cheese and mix well. Add remaining ingredients and mix until fully incorporated. Periodically scrape down so all ingredients mix together. Set aside.
Chipotle Mascarpone Cheese can be prepared up to two days in advanced chilled in a refrigerator.
Dry rub: Mix together dry rub ingredients.
Combine 1 2/3 cups water with Salt, Caraway Seeds, and Dark Brown Sugar. Heat mixture until Salt and Sugar are dissolved. Then add a 1cup of ice. Put aside until the mixture is room temperature. Place brine and fish in plastic pan.
Brine the Salmon for 18 hours. After 18 hours remove form brine and place on sheet pans with roasting racks. Let the salmon dry overnight. The next day place the salmon in the smoker on the roasting racks only with one sheet pan on the bottom to catch the fat. Smoke for two hours at 150 degrees.
With butter knife spread evenly chipotle crave mascarpone cheese across chips
Place smoked salmon on top of that approximately ½ tablespoon per chip
Garnish with capers, red onions and chives.