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Title: Smoked Salmon with Peppercorn Crust and Tarragon Mustard
Categories: Smoke Salmon
Yield: 4 Servings
1 | Side of fresh salmon, | |
Filleted | ||
Kosher salt | ||
Tarragon Mustard Sauce: | ||
2 | oz | Dijon mustard |
6 | oz | Lowfat sour cream |
1 | bn | Fresh tarragon, chopped |
Pepper Melange: | ||
1 | tb | Each rough, cracked |
Peppercorns using black, | ||
White, pink and szechuan | ||
Peppers |
Mix all sauce ingredients, season to taste, let stand to blend flavors
Outside charcoal grill with lid Double handful of wood chips, soaked in
water Light charcoal in outside grill. Allow to burn down to glowing coals
while preparing salmon. Preheat oven to 325 degrees. Lightly season both
sides of filet with kosher salt. Using cracked peppercorns, coat both sides
of salmon pressing pepper into filet well. In a large non-stick pan, heat a
little vegetable oil and sear filet on both sides for about 2 minutes each.
(Cut filet in half if necessary.) Place salmon on wire rack of grill. Into
a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the
soaked wood chips on top of hot coals to create smoke. Place this pan
inside grill on wire rack with fish. Close grill. When smoke subsides,
repeat smoking process. After second time, remove salmon to baking dish and
place into 325 degree oven for 7 to 10 minutes until just flaky. Remove
from heat and cool. Cut into bite sized squares and serve on platter with
sauce on the side. From: "Don Mcwhirter" previous next