Hot Smoked Salmon with Wasabi Creme Fraiche

Who said you can’t have restaurant quality dishes at home?

Advertisements

Soak the salmon in a salt brine for about 45 minutes (Brine= 1/2 cup sugar+ 1/2 cup salt+ 1 TBSP pickling spice + 4 cups cold water) place in a stove top smoker with 2 TBSP of alder wood chips and cook on high heat (gas heat preferred) for 20 minutes. Remove and let cool. Garnish with fresh dill and capers.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s