Db Smoked Salmon Recipe

Prepare cure

Mix kosher salt, sugar and cracked black pepper in a small bowl. Reserve about one tablespoon of chopped fresh dill to use later and fold the remaining dill into the cure mix.

Cure the salmon

Place the salmon loin, skin-side down, on a rimmed tray lined with plastic wrap. Evenly press the cure mixture over the flesh side of the salmon, making sure all exposed flesh is covered. Wrap tightly in plastic wrap and refrigerate for 1–2 hours to firm and lightly cure (for a lightly cured finish) or up to 4 hours for a firmer texture. Do not exceed 6 hours for this size piece to avoid over-salting.

Rinse and dry

Remove the salmon from the refrigerator, unwrap, and rinse the cure thoroughly under cold running water to remove excess salt and sugar. Pat the salmon very dry with paper towels. Chill uncovered on a rack in the refrigerator for 30–60 minutes to form a slightly tacky pellicle—this helps smoke adhere.

Cold-smoke the salmon

Set up a cold-smoker or smoking attachment that keeps the internal fish temperature below 80°F (27°C). Use alder, apple, or oak chips for mild smoke. Cold-smoke the salmon loin for 1.5–3 hours depending on desired smoke intensity (1.5 hours for subtle smoke, 3 hours for bolder smoke). Rotate the loin halfway through for even exposure. If you do not have a cold smoker, you may use a stovetop smoking method with ice to keep the temperature low, or alternatively, forgo smoking and serve as a lightly cured lox-style salmon.

Rest

After smoking, allow the salmon to rest in the refrigerator, uncovered, for at least 30 minutes. This firms the texture and lets flavors settle. When ready to serve, use a very sharp knife to slice the loin into thin, diagonal slices against the grain (about 1–2 mm thick). Reserve a few attractive end pieces for presentation.

Make quick pickles: In a small saucepan combine white wine vinegar, water, sugar, and salt. Bring to a gentle simmer just until the sugar and salt dissolve, about 1–2 minutes. Remove from heat and let cool for 5 minutes.

Pack sliced cucumbers and shallot into a small bowl or jar. Pour the warm brine over them so they are fully submerged. Let cool to room temperature, then refrigerate for at least 20 minutes (can be made up to 24 hours ahead). Drain before serving. Reserve 1 tsp of pickling liquid to loosen the horseradish cream if needed.

Make the horseradish cream: In a small bowl combine prepared horseradish, sour cream, softened cream cheese, lemon juice, minced dill (reserve tablespoon from the cure if desired), and half the snipped chives. Whisk until smooth and slightly airy. If the mixture is too thick, add up to 1 teaspoon of reserved pickling liquid or cold water to reach a spreadable consistency.

Season the cream with freshly ground black pepper and taste; adjust horseradish for heat. Chill the sauce until serving for at least 10 minutes to let flavors meld.

Assemble: Place toast or blinis on a serving platter. Spread a thin layer (about 1 teaspoon) of horseradish cream on each. Top with a slice of smoked salmon. Add 2–3 pickled cucumber slices and a sliver of shallot on top of the salmon. Sprinkle with remaining chopped fresh dill, the rest of the snipped chives, and optional capers. Finish with a light drizzle (about 1/8 tsp per portion) of extra virgin olive oil and a small grind of black pepper. Serve with lemon wedges alongside for squeezing.

Presentation tips: Fan several thin slices of salmon on the plate if serving as an appetizer rather than on toasts. Garnish with pickles and dill sprigs. Keep any leftover smoked salmon tightly wrapped and refrigerated; consume within 3 days.