Salmon Cinnamon Roll… but FANCY ππ
The smoked salmon cinnamon roll is my favorite creation, and I try to make a variation at least once a month.
This time the filling consisted of chives, capers, rub, cream cheese, and two full lobsters. Glaze when our salmon reaches 115F with fresh honey, pull at 125F once the sheen has set. Blood orange beurre blanc for a pink cinnamon roll icing, and top with mounds of Pearl Street Caviar Keluga caviar.
Any time Iβm experimenting with such premium ingredients, I make an effort to maintain their integrity. Because we gently smoked the salmon and pulled at a relatively low temp of 125F, we avoided drying out the precooked lobster meat. The result was one of the most delicious bites Iβve ever had.
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β‘οΈ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in bio! My proceeds go to charity.
π₯ Keluga caviar from Pearl Street Caviar
π₯ @GrillwithWeber Summit Kamado S6 Charcoal Grill Center
π³ Discounts: https://beacons.page/maxthemeatguy
π₯ Recipes on my Website: www.maxthemeatguy.com
π₯ Sophia Greb
πΆ Blue Faces Hip Hop Beats
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