House Smoked Salmon with Tarragon Aioli, pickled red onion and sweet lemon Rind
This recipe is inspired by an appetizer from a favorite restaurant. I had the dish three times!!! while on holiday because I was so obsessed with the delicious flavors. I’ve managed to recreate this favorite dish to share with you.
The recipe is easy, but it does require multiple steps. I assure you; this dip is worth the effort. Eating healthy doesn't mean sacrificing flavor or fun. This gluten and dairy free, low carb friendly recipe makes an elegant and nourishing appetizer to offer your guests. Best of all, this smoked salmon recipe does not require any special equipment.
Smoked salmon dip with tarragon aioli, pickled red onion and sweet lemon rind from The Library in St. Petersburg, FL.
Smoked Salmon with Tarragon Aioli, Pickled Red Onion, and Sweet Lemon rind
Author: Erica Leazenby, MD
Time: 4 hours inactive time; 15-20 minutes cook time
STEP 1: Brine and Smoke the Salmon:
Stovetop House smoked Salmon
Equipment:
Small, rimmed dish
Deep skillet such as a cast iron skillet, Dutch oven, or wok
Small grate that fits inside the skillet (like the grate often included with crock pots)
Aluminum foil
Ingredients:
8 Ounces wild caught Salmon
2 Tbsp sugar
2 Tbsp salt
Food grade wood chips
Directions:
Prepare the salmon: Mix the sugar and salt together. Place the salmon in a small, rimed dish. Spread the sugar and salt mixture over the salmon. Allow the salmon to brine for 1-4 hours, up to overnight. The longer you brine the salmon, the salty and firmer the fish may be. Rinse the brine off the salmon just prior smoking.
Place the food-grade, smoking wood chips in a bowl of water to soak at least 30 minutes prior to using. Consult the package of your wood chips for quantity needed. 1.5 to 2 tablespoons of superfine wood chips is often ideal, but your quality may vary depending on the size of your chips. If a quantity range is given on the package, I recommend using the lower quantity as you do not want the smoke to overwhelm the fish’s delicate flavor.
Line a deep skillet or wok with aluminum foil. Place the soaked wood on the foil. Heat the wood on medium-high heat until the wood starts to smoke.
Place the small wire grate over the wood in the skillet. Place the salmon on the grate. Use the aluminum foil to tent and seal the skillet. Once the skillet is sealed with foil, reduce the heat to medium-low.
Smoke the salmon for 10-20 minutes. Time will vary depending on the thickness of the fillet. Check the salmon at 10 minutes. Reseal the foil if the salmon needs additional smoke time. The salmon is done when the fish flakes easily or an instant-read thermometer reads 125 degrees.
The salmon can be served warm or at room temperature or can be used to make the dip list below.
STEP Two: Make the dip binder
Tarragon Aioli
This recipe makes more aioli than what is required for the salmon dip. The dip is delicious on roasted potatoes, as a veggie dip or smear on a sandwich. You will be grateful for the extra quantity.
Ingredients:
2 cloves garlic, minced
Pinch salt (about 1/8 tsp)
1 tablespoon minced fresh tarragon (about 2-3 large sprigs)
2 teaspoons lemon juice
1/2 cup avocado oil-based mayonnaise
Directions:
Mix all ingredients together. Store in an airtight container
Step Three: Prepare the garnishes:
Pickled Red Onion
Ingredients:
1 cup diced red onion
1/4 cup water
1/4 cup apple cider vinegar
1/2 tsp salt
1 Tablespoon sugar
1 bay leaf (optional)
1-2 allspice berries or a pinch of ground allspice (optional)
Directions:
Place the red onion is a heat safe bowl. Pour hot water over the onions. Let the onions sit in the water for a few minutes to remove bitterness and pungency.
Drain the red onions and place them in a glass jar. Add the water, vinegar, salt and sugar.
Store in the refrigerator up to several weeks.
Sweet Lemon Rind
Ingredients:
1 organic lemon
1 tablespoon sugar
1/4 teaspoon salt
Directions:
Slice the lemon thin. A mandolin held over a bowl works very well.
Place the shaved lemon in a jar with its juice. Add the sugar and sal.
Store in the refrigerator up to several weeks
Chopped Capers
Ingredients:
1-2 Tsp capers, rinsed and coarsely chopped
Directions: Garnish the dip with the capers.
Step Four: Put it all together:
Smoked Salmon with Tarragon Aioli
Ingredients:
8 ounces smoked salmon, skin removed
2 Tablespoons tarragon aioli
2 Tablespoons minced shallot
Directions:
Mix all ingredients in a mixing bowl. Chill the dip.
To serve, place the dip in a small serving bowl. Garnish the top of the dip with capers. Serve sweet lemon rind and pickles red onion on the side. Server the dip with crackers or sea salt flavored chips.
Other Salmon recipes: