Hot-Smoked Salmon and Chipotle Crema
- Level: Intermediate
- Yield: about 24 hors d'oeuvres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 12
- Sodium
- 53
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
Salmon:
Mesquite chips
1 tablespoon whole coriander seed
2 teaspoons whole cumin seed
1 teaspoon whole allspice berries
1/2 teaspoon kosher salt
1 pound center-cut salmon fillet, skin on
Chipotle Crema:
1/4 cup creme fraiche
2 tablespoons chopped fresh cilantro leaves
3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste
1/2 teaspoon freshly-squeezed lime juice
1/8 teaspoon kosher salt
For serving: Corn tortillas, black bread, or cucumber slices, as desired.
Directions
Special equipment:
Stovetop smoker- 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.)
- 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.
- Crema: Stir all the the ingredients together to make a smooth sauce.
- 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.