Here We Go . . . Smoking Again

We’re on a smoked salmon kick. And why not? You can smoke your own salmon quite inexpensively and it’s far better than store bought. And just think about the oohhs, ahhhs and applause from friends and family when you tell them you smoked your own salmon!

This being said, here’s a meal that is an easy and elegant way to showcase your newly gained smoking expertise. Warm smoked salmon, a no-cook herb sauce, some steamed shrimp and potatoes are simple to prepare. A colorful salad of asparagus, yellow and red bell peppers with a lime and olive oil dressing adds just the right amount of crunch and zip to finish the plate. This is a meal that you make on one of those nights when you want to relax but also want something special on the table, so check out our post on how to warm smoke salmon and get smoking.

The game plan is simple, but remember you have to brine the salmon the day before smoking it. When you are ready to make dinner first make the no-cook herb sauce and refrigerate. While the salmon is in the smoker, boil up some potatoes and blanch the asparagus. You can steam your own shrimp or buy them already prepared. Make the asparagus and bell pepper salad. Plate it all up and if you really want to be fancy add a dollop of red caviar. Now pour a pinot noir, or your favorite white and voila!

As for our salmon smoking kick thank you to yum google for featuring our How to Cold Smoke Salmon on their list of 25 Hanukkah recipes.    http://yumgoggle.com/25-hanukkah-recipes-to-celebrate-the-festival-of-lights/

Whether you cold smoke or warm smoke your salmon, do give it a try.

Happy Holidays!

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Warm Smoked Salmon Dinner

This is so easy, we think no cooking directions are necessary for the main features!
One easy dinner coming up. Here’s what you need. . .

4 (5-ounce pieces) warm smoked salmon
3/4 pound waxy potatoes, boiled
12 steamed shrimp

Garnish
1 lime cut into slices or quartered
4 teaspoons red caviar

No-Cook Herb Sauce
1 cup crème fraîche
3 tablespoons finely chopped cilantro
2 tablespoons finely chopped chives
1 tablespoon finely chopped onion
juice of 1/2 lime
1/2 teaspoon salt
Coarsely ground white pepper

1. In a small bowl stir together crème fraiche, cilantro, chives, onion, lime juice and salt until well blended.
2. Pepper to taste.
3. Refrigerate until ready to serve.

Asparagus and Bell Pepper Salad
6 asparagus spears, blanched
3/4 large yellow bell pepper, seeded and thinly sliced
3/4 large red bell pepper, seeded and thinly sliced
3 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Coarsely ground white pepper

1. Cut asparagus spears into 1-inch pieces and place in a medium bowl with the bell peppers.
2. Drizzle with oil and lime juice.
3. Salt and pepper to taste.

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