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Pepper Cured Smoked Salmon

Canadian.Recipes's picture
Ingredients
  Warm water 2 Cup (32 tbs)
  White wine 1 1⁄2 Cup (24 tbs)
  Packed light brown sugar 1 Cup (16 tbs)
  Kosher salt 1⁄2 Cup (8 tbs)
  Chopped garlic 1 Tablespoon
  Green cardamom pods 1 Tablespoon, crushed
  Juniper berries 1 Tablespoon, lightly crushed
  Thyme leaves 1 Teaspoon
  Salmon fillets 3 Pound, skin and pin bones removed
  Cracked black peppercorns 4 Tablespoon
For sauce verte
  Mayonnaise 2 Cup (32 tbs)
  Minced cilantro 3 Tablespoon
  Minced flat leaf italian parsley 3 Tablespoon
  Honey 2 Tablespoon
  Stone ground mustard 2 Tablespoon
  Minced chives 1 Tablespoon
  Minced tarragon 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Freshly squeezed lemon juice 1 Tablespoon (1 splash)
Directions

COMBINE THE WARM WATER, wine, brown sugar, salt, garlic, cardamom, juniper berries, and thyme in a 9- by 13-inch baking dish and stir until the sugar and salt have dissolved.
Let cool completely.
CUT THE SALMON into 4-ounce pieces and set them in the brine.
Let cure in the refrigerator for 6 to 8 hours.
FOR THE SAUCE VERTE, combine the mayonaise, cilantro, parsley, honey, mustard, chives, tarragon, garlic, and lemon juice and whisk to mix well.
Refrigerate until needed.
PREHEAT THE SMOKER according to the manufacturer s directions; if necessary, soak the smoking chips.
REMOVE THE SALMON from the brine, discarding the brine.
Rinse the fish and dry it well with paper towels.
Sprinkle the salmon pieces liberally with cracked black pepper, pressing the peppercorns gently to help them adhere to the fish.
Arrange the salmon on the racks in the smoker and gently smoke for 1 to 3 hours, depending on the type of smoker used.
The salmon will form a skin and will lightly crack when pressed with a finger, but will still be tender and moist at the center.
LET THE SALMON COOL and serve it with the sauce verte on the side.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Smoking
Ingredient: 
Salmon
Interest: 
Everyday
Servings: 
6

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