Hot-Smoked Salmon With Tarragon Crème Fraîche
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
41
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Shallot (finely chopped)2 tbsps
Tarragon (chopped fresh)3 tbsps
Coriander Seed1 tbsp
Black Peppercorn1 tbsp
Dill Seeds1 tsp
Celery SeedDirections:
1
Pat salmon dry, then generously coat skin and wire rack with nonstick spray
2
Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt
3
Chill, uncovered, 3 hours
4
Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt
5
Cover and chill
6
Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls
7
Heat skillet over medium-high, 6 minutes
8
Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes
9
Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips
10
Carefully set rack with salmon in skillet over chips
11
Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart
12
Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish
13
Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10–15 minutes
14
Transfer rack with salmon back to baking sheet and let cool 30 minutes
15
Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside
16
Pat salmon dry, then generously coat skin and wire rack with nonstick spray
17
Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt
18
Chill, uncovered, 3 hours
19
Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt
20
Cover and chill
21
Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls
22
Heat skillet over medium-high, 6 minutes
23
Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes
24
Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips
25
Carefully set rack with salmon in skillet over chips
26
Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart
27
Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish
28
Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10–15 minutes
29
Transfer rack with salmon back to baking sheet and let cool 30 minutes
30
Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside