Best 2 Hot Smoked Salmon With An Amazing Chile Salsa Recipes
**Indulge in the tantalizing flavors of Hot Smoked Salmon with an Amazing Chile Salsa, a culinary masterpiece that blends the richness of smoked salmon with the vibrant kick of a homemade salsa. This delectable dish is a symphony of textures and tastes, offering a perfect balance between the delicate fish and the spicy, tangy salsa. The article provides two exceptional recipes: Hot Smoked Salmon and Chile Salsa, each meticulously crafted to elevate your taste buds. Dive into the world of culinary artistry as we guide you through the steps of preparing these exquisite dishes, ensuring an unforgettable dining experience.**
Here are our top 2 tried and tested recipes!
HOT SMOKED SALMON
Steps:
- The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
- At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
- Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
- Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
- Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING
This delicious salad is thrown together in minutes to make a fresh, seasonal dish that's stylish enough for entertaining
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 2.09 milligram of sodium
Tips:
- Choose the right salmon: For the best results, use a fresh, wild-caught salmon fillet with the skin on. Farmed salmon can also be used, but it may not have as much flavor.
- Brine the salmon: Brining the salmon before smoking helps to keep it moist and flavorful. You can use a simple brine made with salt, sugar, and water, or you can add other ingredients like herbs, spices, or citrus zest.
- Smoke the salmon properly: The key to good smoked salmon is to smoke it slowly and at a low temperature. This will help to develop the flavor and prevent the salmon from drying out.
- Make the chile salsa: The chile salsa is a great way to add flavor and heat to your smoked salmon. You can use any type of chile pepper you like, but be sure to adjust the amount of peppers you use depending on how spicy you want the salsa to be.
- Serve the smoked salmon: Smoked salmon can be served on its own as an appetizer or main course, or it can be used as an ingredient in other dishes. It's a great addition to salads, sandwiches, and wraps.
Conclusion:
Hot smoked salmon is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're serving it as an appetizer, main course, or ingredient in another dish, smoked salmon is sure to impress your guests. With a little time and effort, you can easily make your own hot smoked salmon at home. So next time you're looking for a special dish to serve, give this recipe a try.
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