Hot-smoked salmon and chipotle crema

  • Preparation Time20 mins
  • Cooking Time25 mins
  • DifficultyMedium

For the spice rubbed salmon

1 tbsp whole coriander seed
2 tsp whole cumin seed
1 tsp whole allspice berries
0.5 tsp salt
450g centre-cut salmon fillet, skin on

For the chipotle crema

65ml creme fraiche
2 tbsp chopped fresh coriander leaves
0.75 tsp minced chipotle chillies in adobo sauce, or to taste
0.5 tsp lime juice
1/8 tsp salt
Black bread and lemon wedges, to serve
Special Equipment: stovetop smoker and mesquite chips
1) Soak the wood chips in a large bowl of cold water for at least 30 minutes. Meanwhile, make the spice rub. In small pan over medium heat, toast the whole spices until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder. Add the salt.

2) Rub the salmon thoroughly with 3/4 tsp of the rub and leave to sit at room temperature for 30 minutes. (Save extra spice rub in a sealed container for up to 3 months.)

3) To make the chipotle crema, stir all the creme fraiche, coriander leaves, chillies, lime juice and salt together to make a smooth sauce. Cover and chill in the refrigerator until ready to serve.

4) Drain the chips and scatter them in the bottom of the stovetop smoker. Heat the chips over medium-low heat until smoky, about 10 minutes.

5) Place the salmon, skin side down on a rack in the smoker and cook, covered until just cooked through, about 15 minutes. Set aside on the rack to cool to room temperature. Refrigerate if not serving right away.

6) Slice or flake the salmon into even portions and arrange on a serving dish with black bread, lemon wedges and the chipotle crema.

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