Quick Smoked Salmon
Thinly sliced salmon lightly cured in salt and sugar, cold-smoked with hickory in minutes and served on silver-dollar blini with sour cream and fennel fronds.
⏱️ Prep: 60 min🍳 Cook: 5 min🍽️ Makes 1
Ingredients
| 454 g | salmon, skinless |
| 10 g | salt |
| 5 g | sugar |
| 1 recipe | fluffy pancake batter |
| — | sour cream (garnish) |
| — | fennel fronds (garnish) |
Instructions
- Prepare the salmon: Slice the salmon as thin as you prefer — the thinner the slice, the smokier the flavor. Lay the slices on a rack without overlapping. Mix the salt and sugar and sprinkle it over the slices. After about an hour the salmon should be slightly tacky to the touch; this is called a pellicle.
- Prepare the blini: Meanwhile, heat a pan and make silver-dollar-sized pancakes (blini) to use as a vessel for the finished salmon canapé.
- Smoke the salmon: Once the salmon is ready, remove it from the refrigerator and cover it with plastic wrap. Lift a corner of the wrap, place hickory chips in the smoking gun and light them until the gun produces smoke. Put the hose into the pan with the fish and fill it with dense smoke. Cover the pan and let the fish smoke for 2–3 minutes for a light smoky flavor, or up to 10 minutes or longer for a more intense flavor.
- Plate and serve: Place a piece of salmon on a blini and garnish with sour cream and fennel fronds. Serve immediately.