Hot-Smoked Salmon with Tarragon...Hot-Smoked Salmon with Tarragon Crème Fraîche

Name: Hot-Smoked Salmon with Tarragon Crème Fraîche
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 8 Persons
Ingredients: Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving); 1 tablespoon black peppercorns; 1 teaspoon celery seeds; 3 tablespoons coriander seeds; 2 cups crème fraîche; 1 tablespoon dill seeds; 2 tablespoons chopped fresh tarragon; Kosher salt; 1 teaspoon finely grated lemon zest; 17" cast-iron skillet, 14" circular wire rack, mesquite or hickory wood chips, three 6" bamboo skewers; 1 4-pound skin-on center-cut salmon fillet, pin bones removed; ½ medium shallot, finely chopped

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Cuisine

International

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Servings

8 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Hot-Smoked Salmon with Tarragon Crème Fraîche is a gluten free and pescatarian main course. For $6.97 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 459 calories, 48g of protein, and 26g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. This recipe is liked by 10647 foodies and cooks. A mixture of coriander seeds, peppercorns, shallot, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Bon Appetit. With a spoonacular score of 99%, this dish is tremendous. Hot-Smoked Salmon with Tarragon Crème Fraîche, Hot-Smoked Salmon with Tarragon Crème Fraîche, and Hot-Smoked Salmon with Tarragon Crème Fraîche are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving)

•1 tablespoon black peppercorns

•1 teaspoon celery seeds

•3 tablespoons coriander seeds

•2 cups crème fraîche

•1 tablespoon dill seeds

•2 tablespoons chopped fresh tarragon

•Kosher salt

•1 teaspoon finely grated lemon zest

•17" cast-iron skillet, 14" circular wire rack, mesquite or hickory wood chips, three 6" bamboo skewers

•1 4-pound skin-on center-cut salmon fillet, pin bones removed

•½ medium shallot, finely chopped

Cooking Instructions

01
Pat salmon dry, then generously coat skin and wire rack with nonstick spray.
02
Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt. Chill, uncovered, 3 hours.
03
Whisk shallot, crme frache, tarragon, and lemon zest in a small bowl to combine; taste and season with salt. Cover and chill.Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls.
04
Heat skillet over medium-high, 6 minutes.
05
Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes.
06
Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips. Carefully set rack with salmon in skillet over chips. Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart. Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish. 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, 1015 minutes.
07
Transfer rack with salmon back to baking sheet and let cool 30 minutes.
08
Serve salmon at room temperature with tarragon crme frache, bagels, capers, avocados, cucumbers, watercress, and scallions alongside.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023