Best Smoked Salmon With Capers Pickled Shallots Recipes

Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.
Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Steps:

Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
Strain before using.

Pellet Grill Smoky Salmon with Capers and Dill image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil, plus more for the foil
Grated zest and juice of 1 large lemon, plus lemon wedges for serving
1 small shallot, finely chopped, about 3 tablespoons
3 cloves garlic, minced
1 1/2 tablespoons capers, finely chopped
1 tablespoon chopped fresh dill, plus torn fronds for serving
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
One 3- to 4-pound side of salmon, skin on, pin bones removed

Steps:

Preheat a pellet grill to 475 degrees F (see Cook's Note).
Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.