| Description: | This is a simple and forgiving recipe, and the result is scrumptious. Smoking with alder chips adds a marvelous flavor. Ingredients below are for the herb paste. Makes 4 generous servings--there won't be any leftovers. |
| Ingredients: |
| • 2 lb Center cut salmon fillet, skin on |
| • 2 Tbs Finely minced chives |
| • 2 Tbs Finely minced tarragon |
| • 2 Tbs Minced shallots |
| • 1 Tbs Freshly squeezed lemon juice |
| • 2 Tbs Sour cream |
| • 1 Pinch Salt |
| • Freshly ground black pepper to taste |
|
| Instructions: | In a bowl, combine all of the ingredients to form a thick paste. Using a brush, cover the surface of the salmon liberally with the paste. Cover loosely and refrigerate until ready to smoke, up to 4 hours in advance of egging. Heat the Egg to 300 degrees.
Add handful of alder chips (which are soaked in water for 20-30 minutes).
Put the fillet straight on the grid or on a fish rack. (We use a metal pizza pan with holes in it).
Smoke for 30 minutes,until salmon is flaky. |
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