Hot-Smoked Salmon And Chipotle Crema
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Coriander Seed (whole)1 tsp
Kosher Salt1 cup
Creme Fraiche2 tbsps
Cilantro Leaves (chopped fresh)Directions:
1
Special equipment: Stovetop smoker Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes
2
Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute
3
Cool and grind in a spice mill or clean coffee grinder
4
Add the salt and set aside
5
Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes
6
(Save extra spice rub in a sealed container for up to 3 months
7
) Drain the chips and scatter in the bottom of the stovetop smoker
8
Heat the chips over medium-low heat until smoky, about 10 minutes
9
Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes
10
Set aside on a rack to cool to room temperature
11
Refrigerate if not serving right away
12
Crema: Stir all the the ingredients together to make a smooth sauce
13
Cut or flake the salmon into even portions
14
Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema