Hot-Smoked Salmon with Tarragon Crème Fraîche

Ingredients for Hot-Smoked Salmon with Tarragon Crème Fraîche

• 1 (4-pound) skin-on centre-cut salmon fillet, pin bones removed

• Nonstick vegetable oil spray

• Kosher salt

• 1/2 medium shallot, finely chopped

• 300g 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 spring onions (for serving)

• In addition to a 17" cast-iron skillet, you\

• circular wire rack ($28

• amazon.com), mesquite or hickory wood chips, and three 6

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 475ml 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 49°C, 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 spring onions alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.