Pairs well with Smoked Salmon with Crispy Salmon Skin Chips
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Smoked Salmon with Crispy Salmon Skin Chips
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A luxurious smoked salmon recipe paired with crispy salmon skin chips, perfect for elevating your brunch board. This recipe involves curing the salmon with salt and brown sugar, filling it with a flavorful cream cheese mixture, and smoking it over applewood for a rich, smoky flavor. The salmon skin is crisped up to serve as a crunchy, savory snack or garnish.
08:00:00 total
Serves 6
medium
Cold Starter / Salad
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Ingredients
- whole side of salmon - 1
- salt - to taste (for curing and seasoning)
- brown sugar - to taste (roughly double the amount of salt)
- cream cheese - watch the video to see
- fresh chopped jalapeno - watch the video to see
- capers - watch the video to see
- dill - watch the video to see
- lemon - 1 (squeezed)
- barbecue rub - watch the video to see
- garlic powder - to taste
- freshly cracked black pepper - to taste
- chili flakes - to taste
- oil - to taste (for salmon skin)
- maple syrup - watch the video to see
- soy sauce - watch the video to see
- orange juice and zest - watch the video to see
- miso - watch the video to see
Instructions
- Prepare the Salmon: Carefully remove the skin from a whole side of salmon without cutting into the flesh. Remove the pin bones. Season the salmon with salt and brown sugar to cure.
- Cure the Salmon: Cover and let the salmon cure overnight in the fridge. The next day, rinse quickly in cold water, pat dry, and return to the fridge uncovered for 4 hours to develop a pellicle.
- Prepare the Filling: Mix cream cheese, chopped jalapeno, capers, dill, a squeeze of lemon, and barbecue rub.
- Fill and Season the Salmon: Load the salmon with the filling mixture. Finish with garlic powder, freshly cracked black pepper, and chili flakes.
- Smoke the Salmon: Smoke the salmon over applewood, low and slow. For the salmon skin, lay it flat on a baking sheet, top with oil and salt, and cook at 350°F, topped with something heavy to keep it flat.
- Prepare the Glaze: Combine maple syrup, soy sauce, orange juice and zest, and miso. Reduce to a glaze and paint the salmon at 120°F internal temperature for a sweet and tacky exterior.
- Serve: Serve the smoked salmon with the crispy salmon skin chips on a brunch board.
