Grindstone Neck Organic Salmon
Grindstone Neck Wild Sockeye Salmon $1249 EACH
Grindstone Neck of Maine
was started over 25 years ago in our family's local restaurant as a way to secure high quality smoked seafood. Our curing and smoking methods were passed from father to son from a Downeast family known for great smoked seafood. This knowledge was then passed on to my family as a way to carry on traditions that were quickly being lost. My father taught me, and I will continue to pass that knowledge onto my children.
We carefully use the time honored techniques to hand craft gourmet smoked seafood for our family and our customers.
The Johnsons
Grindstone Neck Wild Sockeye Gravlox
Grindstone Neck Salmon Candy Strips
Apple Raspberry
Galette
INGREDIENTS:
PASTRY
• 1 1/2 cup whole wheat pastry flour or gluten-free all-purpose flour (with xanthan gum)
• 1 tsp evaporated cane sugar, plus more to garnish
• 1/4 tsp salt
• 3/4 cup unsalted grass-fed butter, cubed and very cold
• 1/4 cup ice water, as needed
• 1 egg, whisked (optional)
FILLING
• 1 1/2 cups peeled, cored, and cubed apple
• 2 cups fresh or frozen, non-defrosted raspberries
• 2 Tbsp evaporated cane sugar, plus more to garnish
• 1/4 tsp ground cardamom or cinnamon, plus more to garnish
INSTRUCTIONS:
For Pastry
1. In food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until only pea-sized pieces of butter remain. Working 1 Tbsp at a time, add ice water, pulsing after each addition, until dough holds together between your fingers. Dump onto piece of parchment paper and form into 2 inch thick disk; wrap and chill for at least 1 hour, until cold.
For Filling
1. In large bowl, toss all filling ingredients together until combined. Mound onto center of rolled pastry, leaving 3 to 4 inch gap around the outside. Fold pastry edges up around filling (it should look very rustic). Brush with egg wash for a shiny coating, if you wish. Lightly dust with cane sugar and some cardamom or cinnamon.
2. Bake for 5 minutes. Lower heat to 375 F and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.
RECIPE COURTESY OF DELICIOUS LIVING
