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Recipe

COLD SMOKED SEAL LOIN

Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 8 hours
Totaltime: 30 minutes
Additional info: Total time takes about 20 hours

Todd Perrin is the celebrated owner and head chef of the Mallard Cottage restaurant in St. John’s Newfoundland, Canada. He was also a contestant on Top Chef Canada, where he once cooked seal.

Ingredients

  • 8 seal loins, trimmed of all fat
    For the brine:
    8 litres water
    2 cups apple cider
    1 cup apple cider vinegar
    2 cups salt
    2 cups brown sugar
    6 Bay leaves
    Bunch fresh thyme
    Combine all and bring to simmer. While brine is heating, dry roast the following dry spices:
    3 TBS black peppercorns
    3 TBS mustard seed
    5 TBS coriander seed
    3 TBS fennel seed
    1 TBS dried chilies

Preparation

  • Brine:
    Combine all and bring to simmer. While brine is heating, dry roast the dry spices

    Add all spices to simmering brine and continue to simmer for 1.5 hours. Cool.
    Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
    Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
    Cold smoke, six to eight hours. Wood of choice – I like alder.
    Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.

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