Smoked Salmon Recipe
Make Smoked Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Salmon & Finish
Accompaniments
Optional Cure/Brine for Slightly Firmer Texture
Method
Optional Cure/Brine for Slightly Firmer Texture
- 1
Light Cure (optional)
If you prefer a slightly firmer, lightly cured texture, combine 1 tablespoon granulated sugar, 1 tablespoon coarse sea salt and 1/2 teaspoon crushed white pepper in a small bowl. Lay the smoked salmon slices in a single layer on a rimmed tray or plate lined with plastic wrap. Sprinkle the cure evenly over the salmon, cover with plastic wrap and refrigerate for 20–30 minutes. After curing, gently rinse each slice under cold water to remove excess salt and sugar, then pat dry with paper towels. If you prefer the delicate, original texture of cold-smoked salmon, skip this step.
Smoked Salmon & Finish
- 2
Prepare Salmon
If you used the optional cure, use the rinsed and patted-dry salmon. Otherwise, remove the smoked salmon from packaging and separate into individual slices. Arrange slices on a large platter overlapping slightly for presentation.
- 3
Dress Salmon
In a small bowl combine the zest of 1 lemon and 1 tablespoon of its juice with 2 tablespoons extra-virgin olive oil, 1 teaspoon freshly ground black pepper and half of the chopped dill (1 tbs). Whisk briefly. Drizzle the dressing evenly over the arranged salmon slices.
- 4
Add Garnish
Scatter the rinsed capers (2 tsp) evenly over the salmon, sprinkle remaining chopped dill on top, and finish with a small additional squeeze of lemon to taste. Taste one piece and adjust with a few more grinds of black pepper if desired.
Accompaniments
- 5
Toast Bread
Preheat oven to 375°F (190°C). Arrange 12 bread slices on a baking sheet, brush lightly with a little olive oil (about 1 tsp per slice) if desired, and toast 6–8 minutes until golden and crisp. Alternatively, toast in a toaster oven or skillet. Let cool slightly.
- 6
Prepare Spreads and Veg
In a small bowl, mix the cream cheese (6 oz) with the crème fraîche (4 oz) until smooth and spreadable. Thinly slice half a red onion (about 1/2 cup) and a cucumber on the bias into rounds. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.
- 7
Assemble
Spread about 1 tablespoon of the cream cheese mixture onto each toasted bread slice. Top each with a cucumber slice (or two), a folded piece of smoked salmon, a few red onion rings, a sprinkle of capers and a few microgreens or arugula. Drizzle any remaining olive oil dressing lightly over open bites if desired.