First, a drink, because you'll want to be drinking with the meal, if not while you're making it.
The Wild Ones Stir
• 1.5 ounces rum
• 0.5 ounce Fernet Branca Menta
• 0.5 ounce dry curacao
• 0.5 ounce sweet cream
• 2 ounces cold brew coffee
• 2 dashes full measure bitters
Shake all ingredients with ice in a shaker. Strain over ice. Garnish with an expressed orange peel.
Now that that's out of the way ...
English Muffins
Poolish
• 600 grams (4 cups) flour
• 600 grams (2¾ cups) warm water
• pinch of dry active yeast
Muffins
• 860 grams (6 cups) flour
• 540 grams (2 ½ cups) water
• 24 grams (2 ½ tablespoon) salt
• 1.5 grams (½ tablespoon) dry active yeast
For the Poolish:
In the morning, one day before making the muffins, mix together warm water and yeast. Allow to sit for a few minutes, then mix in the flour with a wooden spoon or spatula. Let sit in a warm place until it has doubled in size (around 8 hours).
For the Muffins:
When poolish is nearly ready, mix together the flour and water in a mixer fitted with a paddle attachment. Mix for a few minutes until mixture is uniform, then add the poolish, salt and yeast. Mix on lowest speed for four minutes, then mix on second-lowest speed for four minutes. Transfer the dough to an oiled container and let sit in a warm spot for two hours. Cover bowl with plastic wrap and transfer to refrigerator overnight.
In the morning, preheat oven to 350 degrees. Remove the dough from the refrigerator and dump onto a well-floured surface. Flour the top of the dough and roll the dough to a 1-inch thickness with a rolling pin. Using a round cookie or biscuit cutter, press out your English muffins. Place muffins on an oiled piece of parchment paper and transfer to the refrigerator.
While the muffins are in the refrigerator, heat a cast iron skillet to medium-high heat. When hot, add a tablespoon of butter and place as many muffins as will fit comfortably. Cook until brown and then flip muffin to brown on the other side. Transfer to a 350-degree oven and bake for five minutes. Dust with semolina flour and serve warm and toasty.
Cured Salmon
• 2-pound salmon fillet, skin removed
• 1 cup kosher salt
• 1 cup sugar
• 1 teaspoon white pepper
In a mixing bowl, combine salt, sugar and pepper until evenly mixed. Liberally coat the salmon on both sides with the mixture (reserve some for future step). Lay in a flat, shallow pan or glass dish. Place another pan or glass dish on top of the fish and weigh it down with a couple of tin cans or a jug of water. Place in the refrigerator and allow to cure for 12 hours. After 12 hours, drain and flip the salmon, pack with a bit more of the curing mix, replace the weight, and allow to cure in the refrigerator for another 12 hours. When ready to serve, rinse the salmon under cold water, pat dry with a paper towel and thinly slice with a sharp knife.
Horseradish Creme Fraiche
• 1 cup Snowville Creamery Creme Fraiche
• 3 teaspoons prepared horseradish
• Zest and juice of two lemons
• Salt and pepper
Combine the creme fraiche, horseradish, juice and zest in a mixing bowl and whisk to combine. Season with salt and pepper to taste.
Poached Eggs
• 12 eggs
• White vinegar
Bring a large, deep pot to a rolling simmer over medium heat. Add approximately two tablespoons of white vinegar. Working in batches of four eggs at a time, gently stir the water in a circular motion and crack each egg into the center, one at a time. Allow the eggs to simmer for about 3 to 4 minutes, until the yolk and whites firm up to your desired doneness.
Remove the eggs from the water with a slotted spoon and place on a clean kitchen towel to drain.
To assemble the dish
Slice the English muffin through its equator and toast in a skillet with a bit of butter and some vegetable oil over medium heat. When the muffins are golden brown, arrange toasted-side up on a plate, place a dollop of creme fraiche on each, followed by the sliced salmon and the poached eggs. Garnish with a sprig of fresh dill.
