Rosenberg’s Deli Owner and Famous THC Chef Joshua Pollack gives new meaning to “Smoked” Salmon.
Colorado’s recent laws legalizing the consumption of marijuana have opened pathways for entrepreneurial endeavors of all kinds, raking in $63 million in tax revenue, which doesn’t account for an additional $13 million in licenses and fees. The state racked up $699 million of combined medical and recreational pot sales in 2014.
It’s not just the flower that’s selling either. A whopping 2,850,733 edibles were sold through retail dispensaries in 2014 as well. With most of those individual sales accounting for sugary treats like brownies, chocolate, and caramels, Chef Joshua Pollack, owner of Denver’s authentic New York bagel spot, Rosenberg’s Deli, saw an opportunity for untapped market of savory edibles for cannabis consumers.
On April 20th, a day commonly known as a stoner holiday, Pollack and his General Manager “Nicky the Fish” created a recipe for infusing cannabis into the brine when smoking salmon, creating a medicated version of gravalax that looks deliciously dank.
The VICE website’s munchies section offers the complete recipe in full:
1. Stir salt, dill, sugar, pepper, mace, and lemon zest in a bowl. Place salmon skin side down on a double thickness of plastic wrap. Season flesh side with salt mixture and sprinkle with your alcohol or tincture. Wrap salmon tightly and place flesh side down in a baking dish. Chill for 48 hours, then flip, gently massaging salmon to redistribute brine. Refrigerate an additional 24 hours. When fully cured, the gravlax should be firm to the touch at the thickest part.
2. Unwrap the salmon, discarding any excess brine, and transfer skin side down to a cutting board. Cut the gravlax crosswise into paper-thin slices and transfer to a serving platter. Garnish with sliced lemon and dill to serve.
You can also watch chef Joshua Pollack create his gravalax recipe on VICE’s Munchies along with a full course “Stoned Shabbat Dinner,” where every is kosher, especially the cannabis.