One of the things that I had wanted when we first moved to the farm was a smoker. I still have dreams of a large wood fired smoker so I can do all sorts of things like a huge pork belly for bacon and large racks of ribs smoked to perfection but until I get the time to build one I bought a Masterbuilt Electric Smoker. The electric smoker makes it easy to smoke all sorts of things, but what we do a lot of is smoked salmon. It is simple to grab some fresh salmon from the local market and put it in the smoker for a few hours. We often have wine with a charcuterie board filled with several cheeses, some olives, a few cured meats and some smoked salmon. The star of the show is the smoked salmon with creamy dill sauce.
As our fresh herbs start popping up in the garden we start utilizing them for our meals. A couple of days ago as we spied the dill growing nicely. We decided that it was time for smoked salmon. We headed off to our local Swedish market and picked up some crisp bread, creme fraiche, 12x aged cheddar and some horseradish spread to be the base of our charcuterie board. With the elements in hand it was just a matter of smoking the salmon. The recipe is as follows.
Salmon with Creamy Creme Fraiche Dill sauce
- 1 Salmon Filet
- Pecan Wood Chips
- Salt & Pepper
- 2-3 tbsp Honey
Dill Sauce Ingredients
- 8 oz Creme Fraiche
- 4 oz Dill Fresh
- Using an electric smoker, set the temperature to 225 and smoke for 3 to 3 ½ hours using pecan chips (you can use whatever flavor wood chip you want but pecan adds a mild flavor versus a hickory or cedar). Season the fresh salmon with salt and pepper and drizzle with 2-3 tablespoons of honey.
Creamy Dill Sauce
- Chop the dill and blend into the creme fraiche