Best Smoked Salmon Fillets With Dill Pickled Vegetables Crème Fraîche Salmon Roe Recipes

Hot-Smoked Salmon with Tarragon Crème Fraîche image

Provided by Rick Martinez

Yield 8 Servings

Number Of Ingredients 14

1 (4-pound) skin-on center-cut salmon fillet, pin bones removed
Nonstick vegetable oil spray
Kosher salt
1/2 medium shallot, finely chopped
2 cups crème fraîche
2 tablespoons chopped fresh tarragon
1 teaspoon finely grated lemon zest
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 teaspoon celery seeds
Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving)
Special equipment:
In addition to a 17" cast-iron skillet, you'll need a 14" circular wire rack ($28; amazon.com), mesquite or hickory wood chips, and three 6" bamboo skewers.

Steps:

Pat salmon dry, then generously coat skin and wire rack with nonstick spray. Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt. Chill, uncovered, 3 hours.
Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt. Cover and chill.
Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls. Heat skillet over medium-high, 6 minutes. Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes. Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips. Carefully set rack with salmon in skillet over chips. Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart. Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish.
Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10-15 minutes. Transfer rack with salmon back to baking sheet and let cool 30 minutes.
Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside.

Smoked Salmon Toast with Pickled Tomatoes and Dill image

Provided by The Epicurious Editors

Yield 6 Servings

Number Of Ingredients 8

1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
1/2 recipe Basic Quick Pickle Brine , chilled
1/2 cup crème fraîche or sour cream
1/4 cup chopped fresh dill, divided
6 slices pumpernickel bread, toasted
6 ounces sliced smoked salmon
1/4 cup thinly sliced red onion
Freshly ground black pepper

Steps:

Combine tomatoes and brine in a resealable container and chill 30 minutes.
Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche image

Provided by French Tart

Categories Vegetable

Time 15m

Yield 30 Cucumber and Smoked Salmon Cups, 7-15 serving(s)

Number Of Ingredients 8

1 medium cucumber, cut into 1-inch slices
10 tablespoons creme fraiche
zest of one large lemon
fresh ground black pepper, to taste (about 2 teaspoons)
225 g smoked salmon (8 ozs)
salt (optional)
lemon slice, to garnish (optional)
dill (optional) or parsley, to garnish (optional)

Steps:

Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.