Hot-Smoked Salmon and Chipotle Crema

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: about 24 hors d'oeuvres
Share This Recipe

Ingredients

Salmon:

Chipotle Crema:

Directions

Special equipment:
Stovetop smoker
  1. Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes. Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder. Add the salt and set aside. Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes. (Save extra spice rub in a sealed container for up to 3 months.)
  2. Drain the chips and scatter in the bottom of the stovetop smoker. Heat the chips over medium-low heat until smoky, about 10 minutes. Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes. Set aside on a rack to cool to room temperature. Refrigerate if not serving right away.
  3. Crema: Stir all the the ingredients together to make a smooth sauce.
  4. Cut or flake the salmon into even portions. Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema.
Grilled Fish Tacos with Chipotle Crema
PREMIUM
20m Easy 99%
CLASS
Salmon Teriyaki
PREMIUM
15m Easy 100%
CLASS
Smoked Salmon Soufflé
PREMIUM
17m Intermediate 98%
CLASS
Crispy Corn and Beer-Battered Fish Tacos
PREMIUM
6m Easy 99%
CLASS