Smoked Salmon Recipe

Time1h 20m

Serves2

Salmon, capers, red onions, mozzarella cheese and olive oil.

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Ingredients

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1
Prepare the Salmon
Start by preheating your smoker or grill to a temperature of 120-150°F (49-65°C). If you're using a smoker, add wood chips for smokiness. Place the salmon fillet on a piece of parchment paper and drizzle with olive oil. Season lightly with salt and black pepper.
2
Smoke the Salmon
Place the salmon on the smoker or grill. Close the lid and smoke the salmon for about 1 hour or until it reaches an internal temperature of 145°F (63°C). Remove from the smoker and let it rest for 10 minutes.
3
Prepare the Toppings
While the salmon is smoking, thinly slice the red onion. Set aside. Rinse the capers under cold water and pat them dry with a paper towel. Also, slice the mozzarella cheese into thin rounds or cubes.

4
Assemble the Dish
Once the salmon has rested, flake it gently with a fork. On a serving plate, arrange the smoked salmon, top with slices of mozzarella cheese, sprinkle with capers, and add the sliced red onion.
5
Finish and Serve
Drizzle a little more olive oil over the top for added flavor. Serve immediately as an appetizer or light meal.