Smoked salmon with tangy herb-infused cream.
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Nutrition per Serving
Ingredients
Estimated total cost: €33.20 · €4.15/serving
- 1 (4-pound) regal salmon fillet, with skin-on and pin bones meticulously removedEst. price €24.00–€36.00
- Spritz of nonstick vegetable oilEst. price €0.05–€0.15
- Kosher salt, to tasteEst. price €0.02–€0.05
- 1/2 medium shallot, finely mincedEst. price €0.20–€0.40
- 2 cups luxurious crème fraîcheEst. price €4.50–€7.00
- 2 tablespoons freshly chopped tarragon leavesEst. price €1.50–€3.00
- 1 teaspoon zest of a lemon, finely gratedEst. price €0.10–€0.25
- 3 tablespoons aromatic coriander seedsEst. price €1.80–€3.00
- 1 tablespoon whole black peppercornsEst. price €0.15–€0.30
- 1 tablespoon delicate dill seedsEst. price €0.80–€1.50
Steps
- 1Begin by drying the salmon with a paper towel. Proceed to spray nonstick coating on both the skin of the salmon and the wire rack. Position the salmon on the rack, ensuring that the skin side is facing downwards, and position it inside a baking sheet with raised edges. Season the flesh of the salmon generously with salt. Leave it uncovered in the refrigerator for a duration of 3 hours.
- 2In a small bowl, combine shallot, crème fraîche, tarragon, and lemon zest. Whisk the mixture until well blended. Taste the mixture and season with salt as needed. Cover the bowl and refrigerate to chill the sauce.
- 3Create two 4-inch balls by scrunching up 2 large sheets of heavy-duty foil. Preheat a skillet over medium-high heat for about 6 minutes. Spread 2 cups of wood chips in the center of the skillet and allow them to char until they become partially blackened and start smoking, which should take around 5 minutes. Scatter coriander seeds, peppercorns, dill seeds, and celery seeds over the wood chips. Gently position a rack holding salmon in the skillet over the wood chips. Place the foil balls on each side of the fillet and insert 3 skewers vertically into the fillet along its bloodline, making them about 1 inch deep and spaced roughly 3 inches apart. Cover the skillet loosely with foil, ensuring that there is enough space for smoke to flow around the fish by using both foil balls and skewers as support structures.
Cultural note
Smoked salmon has a long history in Scandinavian and Jewish cuisines, where it is considered a delicacy. The tangy herb cream in this recipe adds a French twist with the use of crème fraîche and tarragon, showcasing culinary influences from different regions. The combination of flavors reflects a fusion of traditional…
Seasonal note
Smoked salmon is typically available year-round due to modern smoking and preservation techniques, but it is often associated with festive occasions and holidays such as Christmas and New Year's. Fresh herbs like tarragon and dill are best enjoyed in the spring and summer when they are in season.
Health note
Smoked salmon is a good source of protein and heart-healthy omega-3 fatty acids, but it is high in sodium and saturated fat. The dish also provides vitamins A and C, important for immune function and skin health. However, the high cholesterol content may not be suitable for individuals with heart conditions.
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