Best 4 Hot Smoked Salmon With Salted Yogurt And Fennel Recipes
Indulge in the captivating flavors of hot smoked salmon, a culinary masterpiece that harmoniously blends the richness of fish with the tangy zest of yogurt and fennel. This delectable dish tantalizes the taste buds with its smoky aroma, succulent texture, and vibrant colors.
Prepared with meticulous care, the salmon is gently cured in a blend of salt, sugar, and herbs, then expertly smoked over aromatic woods, infusing it with an irresistible smoky flavor. The result is a tender and flaky fish that melts in your mouth, leaving a trail of delightful smokiness.
Accompanying the salmon is a refreshing and tangy salted yogurt sauce, crafted with Greek yogurt, lemon juice, and a hint of dill. Its creamy texture and zesty flavor perfectly complement the richness of the fish, adding a touch of acidity that brightens the palate.
To elevate the dish further, a vibrant fennel salad is served alongside, featuring thinly sliced fennel, crisp apple, and a zesty lemon vinaigrette. The anise-like flavor of fennel adds a refreshing crunch and depth of flavor, while the sweetness of the apple and the tanginess of the vinaigrette create a harmonious balance.
This extraordinary culinary creation, with its symphony of flavors and textures, is a true testament to the art of cooking. Whether served as an elegant appetizer or a main course, hot smoked salmon with salted yogurt and fennel is sure to captivate your senses and leave you craving more.
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.
SALMON WITH FENNEL
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 10 to 15 servings
Number Of Ingredients 10
Steps:
- Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
- Preheat the oven to 500 degrees F.
- Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
- Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
- Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
- Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
- Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.
FENNEL AND SMOKED SALMON SALAD
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g
HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO
Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
- Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
Tips:
- Choose a fresh, high-quality salmon fillet for the best flavor and texture.
- Use a flavorful brine to cure the salmon, such as the one in the recipe.
- Smoke the salmon over alderwood or other mild-flavored wood for a delicate flavor.
- Cook the salmon until it reaches an internal temperature of 145°F (63°C) for medium-rare, or 155°F (68°C) for medium.
- Serve the smoked salmon with a variety of accompaniments, such as salted yogurt, fennel, or capers.
Conclusion:
Hot-smoked salmon is a delicious and versatile dish that can be enjoyed in a variety of ways. With its smoky flavor and tender texture, it's a perfect appetizer, main course, or snack. Whether you're serving it with salted yogurt and fennel, or simply on its own, hot-smoked salmon is sure to impress your guests.
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