Smoked Salmon with Roe

5 from 1 vote

Here is a very basic recipe but is a great hors 'd oeuvres or appetizer to start the meal off. At Le Bernardin this is something that they bring out as a starter or amuse and it is so simple but so tasty. If done right it is something that I think is hard to beat.

I found some wild king salmon that was perfect for this recipe. We are also getting closer to copper river salmon so this could be one you could also use for that. I did something a little different on normal techniques to making this recipe.

First I cold smoked the salmon on a stove top smoker. Then I sous vide the salmon. This keeps the fish just cooked and extremely moist. Mix with a little creme, dill, and top with roe. Done! Here is the recipe I hope you enjoy it.

Ingredients

6 people

1 lb salmon
4 tbsp creme fraiche
1 tbsp mayo
2 tbsp dill
1 tsp lemon juice
1 tbsp capers
4 oz salmon caviar

Nutritional information

Calories: 151kcalCarbohydrates: 1gProtein: 19gFat: 8gSaturated Fat: 1gCholesterol: 113mgSodium: 105mgPotassium: 412mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 3mgCalcium: 13mgIron: 1mg

kitchen aid

Prep Time 15

Cook Time 45

Total Time 1

Servings 6 people

How to make smoked salmon

This salmon I simply season with salt. Then get the stove top smoker with cherry, and apple wood chips (few pinches of each). When you smoke the salmon because you don't want it to cook, you have to pack the smoker with ice.
Place the wood chips on the bottom of your smoker. Then place your rack on top. Fill plastic zip lock bags full of ice ( or ice paks) and place on top of the tray that goes on top of your rack. Place the Salmon fillet on top of the ice. My smoker was too small so I couldn't get my lid on so I just wrapped the smoker in foil.
On medium low heat (because you don't want the salmon to cook) smoke the salmon for about 5-7 minutes. Then turn off the heat and let the salmon stay in the smoker another 30 minutes. Take out and place into sous vide bag. With your water bath set on 125 degrees cook the salmon for about 10 minutes.
Then take out and let it cool to room temperature. Drain the salmon and pat dry with paper towels. Then place in a bowl. Add your creme fraiche, mayo, salt, lemon juice, capers, and dill. Mix well and season with salt. Place in the refrigerator for at least an hour. Take out and adjust seasoning if need be. Then place in a small serving cup or bowl. Top with dill and fresh salmon roe. Serve along side with cracker and enjoy!