Cooked - Double-smoked Salmon With Horseradish Cream

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Double-smoked Salmon With Horseradish Cream

4.0

4 hickory or apple wood chunks*

4 6 ounce fresh or frozen salmon fillets (with skin), about 1 inch thick

4 slices smoked salmon (about 3 ounces)

4 teaspoon snipped fresh dillweed

1 tablespoon lemon juice

Salt and pepper

1 recipe Horseradish Cream

0.5 cup sour cream

2 tablespoon thinly sliced green onion

4 teaspoon prepared horseradish

2 teaspoon snipped fresh dillweed

For the most smoke production, soak wood chunks in enough water to cover for at least 1 hour before grilling. Drain wood chunks before using.
Thaw fish, if frozen. Rinse fish; pat dry. Make a pocket in each fish fillet by cutting horizontally from one side almost through to the other side. Fill with slices of smoked salmon and 2 teaspoons of the dill, folding salmon slices as necessary to fit. Brush fish evenly with lemon juice and top with the remaining 2 teaspoons of the dill. Sprinkle with salt and pepper.
Drain wood chunks. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place fish, skin side down, on grill rack over water pan. Cover and smoke about 30 minutes or until fish flakes easily when tested with a fork. If desired, serve with Horseradish Cream. Horseradish Cream
In a small bowl stir together sour cream, green onion, horseradish, and dillweed.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 125 weeks ago

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