Smoked Salmon Recipe
Make Smoked Salmon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked salmon & finishing
Accompaniment: dill crème fraîche
To serve
Method
Smoked salmon & finishing
- 1
Prepare salmon
Pat the smoked salmon dry with paper towels. Using a sharp knife, peel away any remaining skin and trim ragged edges. Place the fillet on a cutting board.
- 2
Portion
Slice the salmon into 8 equal thin slices (about 1–1.5 oz per slice) or flake gently into large pieces if you prefer a rustic presentation.
- 3
Dress
Place the sliced or flaked salmon into a shallow bowl. Drizzle with 2 tbs extra-virgin olive oil, squeeze the juice of half the lemon over the fish, add the lemon zest, and sprinkle 1 tsp freshly ground black pepper. Toss gently with fingers or a spoon so the salmon is evenly coated. Fold in 2 tbs chopped fresh dill, reserving a little for garnish.
Accompaniment: dill crème fraîche
- 4
Make dill crème fraîche
In a medium bowl combine 1 cup crème fraîche, 2 tsp mayonnaise, 2 tbs finely chopped fresh dill, 1 tsp lemon juice, 1 tsp lemon zest, and 1 tbsp chopped capers (if using). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until smooth and taste; adjust salt, lemon, or dill as desired.
- 5
Chill (optional)
Cover and refrigerate the sauce for 15–30 minutes to let flavors meld, or serve immediately if short on time.
To serve
- 6
Assemble
Arrange bread slices or crackers on a platter. Spoon a dollop (about 1 tbs) of dill crème fraîche onto each piece, then top with a slice or portion of the dressed smoked salmon.
- 7
- 8
Storage
Leftover dressed smoked salmon will keep covered in the refrigerator for up to 2 days. Crème fraîche dip will keep up to 3 days. Do not freeze.