Jun 04 2026
Restaurants›L'Abattoir›Lightly Smoked Wild Sockeye Salmon Recipe

Lightly Smoked Wild Sockeye Salmon Recipe

Inspired by L'Abattoir
Time50m
Serves4

Sauce gribiche, horseradish, grilled country loaf

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Ingredients

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Sockeye Salmon

Sauce Gribiche

Grilled Country Loaf

Horseradish

Method

Preparing the Salmon

  1. 1

    Brine the Salmon

    Season the sockeye salmon fillets with sea salt and black pepper. Let them sit for about 15 minutes to absorb the flavors.

  2. 2

    Smoke the Salmon

    Preheat your smoker and add wood chips according to the manufacturer's instructions. Place the salmon fillets in the smoker and smoke for 20-25 minutes, or until the fish is cooked through and flaky.

Making Sauce Gribiche

  1. 3

    Combine Ingredients

    In a bowl, mix together the chopped hard-boiled eggs, Dijon mustard, capers, cornichons, and parsley. Slowly drizzle in the olive oil while stirring to emulsify. Add white wine vinegar and season with salt and pepper to taste.

Grilling the Bread

  1. 4

    Prepare the Loaf

    Slice the country bread loaf into thick slices and brush each side with olive oil.

  2. 5

    Grill the Bread

    Grill the bread slices over medium heat until golden brown and crispy, about 2-3 minutes per side.

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