House Smoked King Salmon Recipe

Inspired by The Kitchen Restaurant

Time3h

Serves4

Passmore Ranch Caviar, Braeburn Apples, Fuyu Persimmons and Mustard Cream

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Ingredients

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Main Ingredients

2.2 lb (1 kg) King Salmon fillet

2 cups Applewood chips (for smoking)

2 medium Braeburn apples

2 medium Fuyu persimmons

3 1/2 oz (100 grams) Passmore Ranch Caviar

2 tablespoons Dijon mustard

1 cup Heavy cream

1 tablespoon Fresh lemon juice

to taste Celtic sea salt

to taste black pepper

to taste Fresh dill (for garnish)

Method

Preparation and Serving Instructions

Smoke the Salmon

Prepare your smoker by soaking the applewood chips in water for at least 30 minutes. Preheat the smoker to 180°F (82°C).

Season the Salmon

Pat the King Salmon fillet dry with paper towels. Season generously with salt and black pepper.

Smoke the Salmon

Place the salmon in the smoker and add the soaked applewood chips. Smoke the salmon for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F (63°C).

Prepare the Mustard Cream

In a small mixing bowl, whisk together the Dijon mustard, heavy cream, and fresh lemon juice. Season with salt and pepper to taste.

Prepare the Fruit

While the salmon is smoking, thinly slice the Braeburn apples and Fuyu persimmons.

Serve

Once the salmon is smoked, allow it to rest for a few minutes. Serve the smoked salmon on a platter topped with Passmore Ranch caviar, alongside the sliced apples and persimmons, and drizzle with mustard cream. Garnish with fresh dill.