Salmón Ahumado Recipe
house-smoked, lemon caper crème fraîche
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Ingredients
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Salmón
Lemon Caper Crème Fraîche
Method
Preparing the Salmon
- 1
Curing the Salmon
In a bowl, mix the salt and brown sugar together. Add the crushed black peppercorns and chopped dill.
- 2
Applying the Cure
Place the salmon fillet skin-side down in a dish. Sprinkle the salt and sugar mixture evenly over the salmon. Cover with plastic wrap and refrigerate for 12-24 hours.
- 3
Rinsing and Drying
After curing, rinse the salmon under cold water to remove the cure. Pat it dry with paper towels.
Smoking the Salmon
- 4
Soaking Wood Chips
Soak the wood chips in water for at least 30 minutes before smoking.
- 5
Preparing the Smoker
Preheat your smoker to 80-90°C (175-195°F).
- 6
Smoking the Salmon
Place the salmon in the smoker and add the soaked wood chips. Smoke the salmon for about 2-3 hours, or until it reaches the desired level of smokiness.
- 7
Cooling and Storing
Once smoked, remove the salmon and let it cool. Store in the refrigerator until ready to serve.
Making the Lemon Caper Crème Fraîche
- 8
Mixing Ingredients
In a bowl, combine the crème fraîche, lemon juice, drained capers, and lemon zest. Stir until thoroughly mixed.
- 9
Seasoning
Season with salt and black pepper to taste. Adjust lemon juice if needed.
- 10
Chilling
Cover and refrigerate the crème fraîche mixture for at least 30 minutes before serving to allow the flavors to meld.
