Steps to Prepare Mini Pikelets With Smoked Salmon And Creme Fraiche

Cedar Plank-Smoked Salmon

10 fresh small rocket leaves.

Recipe Summary Cedar Plank-Smoked Salmon

Salmon is a delicate fish that does well when lightly smoked and gently seasoned. Cooking it on a plank over a live fire gives it a great smoky flavor while letting it hold its shape.

Ingredients | Mini Pikelets With Smoked Salmon And Creme Fraiche

½ cup unsalted butter

3 cloves garlic, peeled

3 sprigs fresh dill

1 teaspoon salt, or to taste

1 pound salmon filet

1 plank food-safe wood, such as untreated cedar or alder wood

1 lemon, thinly sliced

2 sprigs fresh dill, or more to taste

Directions

Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.

Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.

Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.

Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.

Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

Bake salmon in the oven instead of a smoker if preferred.

Info | Mini Pikelets With Smoked Salmon And Creme Fraiche

prep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Cedar Plank-Smoked Salmon

Main Dish Recipes, Seafood Main Dish Recipes, Salmon, Salmon Fillet Recipes,