Smoked salmon is a dish that feels luxurious yet approachable, making it a perfect choice for holiday gatherings like Christmas dinner. This recipe takes it a step further by incorporating a homemade brine, an aromatic rub, and a creamy, zesty sauce to elevate the flavors.
Brined...
Smoking the salmon yourself allows you to control the depth of smokiness, ensuring a rich, melt-in-your-mouth result. And the final touch—crispy salmon skin as a garnish—adds a delightful crunch that takes this dish to the next level.
Rubbed...
The origins of smoked salmon trace back to ancient preservation techniques, where curing and smoking were used to extend the shelf life of fish. Over time, it became a beloved delicacy, with variations found in cuisines across the world, from Scandinavian gravlax to Japanese smoked sake.
Smoked...
This recipe brings together those global influences, adding a modern touch with hints of spice and umami, thanks to ingredients like Shichimi Togarashi and nori flakes in the sauce.
This appetizer is not only a showstopper but also versatile—perfect as a light bite during dinner or repurposed into a breakfast spread for the next morning.
Flaked...
If you have leftovers, mix the flaked salmon with any extra sauce, and spread it on toast or bagels for an indulgent treat. Whether you’re impressing guests or treating yourself, this smoked salmon recipe is worth the effort.
Maked a sandwich with any leftovers...
Give it a try, and savor the balance of smoky, creamy, and tangy flavors!
Ingredients:
(Serve 12)
Brine:
Water, 1kg
Sea Salt, 35g
Granulated Sugar, 75g
Mustard Seeds, 1 TBSP
Black Peppercorn, 1 TBSP
Fennel Seeds, 1 TBSP
Cloves, 3
Coriander Seeds, 1 TBSP
Pink Peppercorns, 1 TBSP
Chili Flakes, Pinch
Cinnamon Stick, 1
Bay Leaves, 2
Salmon Fillets, 1kg Preferably Wild Caught
Rub:
Pink Peppercorns, 1 TBSP
Black Peppercorns, 1/2 TBSP
Sea Salt, 1 TBSP
Demerara Sugar, 1 TBSP
Coriander Powder, 1 TBSP
Chili Flakes, Pinch
Mushroom Powder, Pinch
Sauce:
Sour Cream / Yogurt, 1 TBSP
Cream Cheese Softened, 1/4 Cup
Dried Dill, Pinch
Shichimi Togarashi, Pinch
Nori Flakes, Pinch
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Equipment:
Grill Smoker / Nordic Ware's Personal Size Stovetop Kettle Smoker
Pestle and Mortar
Directions:
Prepare the brine.
In a large container, combine all the ingredients (except the salmon) together.
Stir until the salt and sugar have dissolved.
Add in the salmon fillets, making sure they are fully submerged.
Cover and chill in the fridge for 24 to 48 hrs.
Prepare the rub.
Coarsely grind the peppercorns with a pestle and mortar.
Add in the rest of the ingredients and mix to combine well.
Prepare the sauce.
Mix all the ingredients in a bowl until well combined.
Taste and adjust for seasonings.
Set aside in the fridge until ready to use.
Smoking the salmon.
After in the brine for 24 or 48 hrs,
Remove the salmon fillets from the brine.
Place them on a wire cooling rack.
Pat dry with a kitchen towel or paper on both sides.
Sprinkle the rub onto the salmon fillets.
Prepare your smoker as per the instructions manual.
I am using Nordic Ware's Personal Size Stovetop Kettle Smoker.
If you have an outdoor grill and smoker, it will be awesome too.
Assembling.
Coarsely flake the smoked salmon fillets into pieces.
You can also shallow fry the skins until crispy, chop them into pieces and use them as garnishes.
Spread the sauce onto some crackers. I am using Nabisco's Chicken Biscuits.
Place them over the sauce.
Top it off with more dried dill.
Serve immediately.
Simple yet yummilicious...
Party in the mouth...
Comments