Warm Smoked Salmon with Potato Gnocchi

Directions

1. Cut salmon fillet into 2 or 3 pieces for ease of smoking. Combine water, salt. vinegar and sugar in a large container. Whisk until the salt is completely dissolved. Add salmon and place them into the refrigerator for 2 hours. Remove salmon from the brine and rinse under cold water then dry thoroughly. Let salmon pieces dry in the refrigerator, uncovered overnight. Preheat oven to 350 degrees. Preheat smoker or grill. Place salmon in the smoker and introduce smoke until the fish reaches 115 degrees. Remove fish from the smoker and place it into a hot oven. Bake fish until an internal temperature of 145 degrees is achieved. To serve: Place some spring mix on each serving plate. Top with some salmon and set the gnocchi alongside. Drizzle with sauce and Fustini&rsquo,s Balsamic Glaze and serve.
2. Combine riced potato, egg yolks and salt and add enough flour to form a dough. Pinch off some dough and roll into a large tube. Cut the tube into one-inch lengths. Pinch the gnocchi to give them some definition and set aside. Place gnocchi into boiling salted water and cook until they float - 2 minutes. Place butter and olive oil in a large skillet. Drain gnocchi and place it into the hot oil. Fry in hot oil until browned then remove to serving plate. Add chicken stock and vinegar and bring to boil. Reduce by half then add tomato, red pepper, carrot and chives and season with salt and pepper.
3. Whisk all together and use it immediately.