House Smoked Coho Salmon Recipe
Pit-smoked Alaskan Coho salmon from Shoreline Wild Salmon. Served on a griddled hoe cake with chives and créme fraîche.
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Ingredients
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House Smoked Coho Salmon
Method
Preparation and Assembly
- 1
Smoke the Salmon
In a bowl, mix the brown sugar, kosher salt, and black pepper. Rub this mixture evenly over the Coho salmon fillet. Cover and refrigerate for at least 4 hours, preferably overnight. Prepare your smoker with hickory wood chips, and smoke the salmon at 180°F (82°C) for about 2 hours or until the salmon is flaky and fully cooked. Let it rest before slicing.
- 2
Make the Hoe Cakes
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In another bowl, whisk together milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Heat a skillet over medium heat and add butter. Pour 1/4 cup of the batter into the skillet for each hoe cake. Cook until golden brown, about 3-4 minutes on each side.
- 3
Assemble the Dish
To serve, place a griddled hoe cake on a plate. Top with slices of house-smoked Coho salmon. Garnish with chopped chives and a dollop of crème fraîche.