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Recipes

House smoked salmon with maple glaze

Cityline | posted Monday, Apr 6th, 2015

SalmonReci_Apr6

House smoked salmon with maple glaze

Makes4 portions

Ingredients:

  • 1 large piece salmon filet (around 2lbs with the skin on)
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 2 cups wood chips for smoking
  • 1 whole pear (cut into large julienne)
  • 1 bulb Belgium endive (cut into leaves)
  • 1 head curly endive
  • 1 cup baby arugula
  • 1/4 cup toasted walnuts
  • 2 tbsps white wine vinegar
  • 6 tbsps olive oil

Method:

Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.

 		
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Seattle-smoked salmon tartar

BT Toronto | posted Thursday, Jan 30th, 2014

smokedsalmon-featured

Seattle-smoked salmon tartar

Ingredients:

  • 4 ounces smoked salmon, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill
  • 20 slices English cucumber

Method:

  1. Place the first 8 ingredients in a bowl and gently mix to combine.
  2. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice.
  3. Mound 2 tsp of the salmon tartar in the centre of each cucumber slice. Arrange these bites on a serving tray.
  4. Cover and store in the fridge until ready to serve. Can be made several hours in advance of serving.

Courtesy Chef Michael P. Clive, @michaelpclive

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