Hot-Smoked Salmon and Chipotle Crema (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
mesquite chips |
1 tablespoon whole coriander seed |
2 teaspoons whole cumin seed |
1 teaspoon whole allspice berries |
1/2 teaspoon kosher salt |
1 pound center-cut salmon fillet, skin on |
special equipment: stovetop smoker |
1/4 cup creme fraiche |
2 tablespoons chopped fresh cilantro leaves |
3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste |
1/2 teaspoon freshly-squeezed lime juice |
1/8 teaspoon kosher salt |
for serving: corn tortillas, black bread, or cucumber slices, as desired |
Directions:
1. Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes. Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder. Add the salt and set aside. Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes. (Save extra spice rub in a sealed container for up to 3 months.)
2. Drain the chips and scatter in the bottom of the stovetop smoker. Heat the chips over medium-low heat until smoky, about 10 minutes. Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes. Set aside on a rack to cool to room temperature. Refrigerate if not serving right away.
3. Crema: Stir all the the ingredients together to make a smooth sauce.
4. Cut or flake the salmon into even portions. Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema.
5. Copyright 2006 Television Food Network, G.P. All rights reserved.
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