Loading ...
Loading ...
YIELD 8 SERVINGS AS APPETIZER
PREP TIME 5 MINUTES
SMOKING TIME 20 MINUTES
INGREDIENTS
SmoCooker 3
Copyright © 2016 Gourmia. All Rights Reserved.
Smo�ed Salmon
Spread
12 OUNCES ICE WATER
8 OUNCES SALMON FILETS
¼ TEASPOON SALT
¼ TEASPOON FRESH CRACKED BLACK PEPPER
1 (8 OUNCE) BLOCK CREAM CHEESE, AT ROOM TEMPERATURE
½ CUP MAYONNAISE
2 TABLESPOONS CHOPPED FRESH DILL
2 TABLESPOONS CHOPPED FRESH CHIVES
1 TABLESPOON CHOPPED FRESH PARSLEY
1 TABLESPOON FRESH LEMON JUICE
Directions
Pour the ice water into the bottom of the cooking pot. Fill the charring
cup with soaked wood chips and cover with the lid. Add the first
cooking rack and place half of salmon filets on it skin side down,
making sure there is room between each piece, then season each filet
with salt and pepper. To smoke spread: Plug in the machine, then place
the lid on the smoker and slide the locking lever to the left to lock it into
place. Turn the pressure regulator knob to PRESSURE. Press the
‘Smoke’ button until the display reads ‘Cold’, then press the ‘Smoke’
button again and the display will flash ‘:00’. Press the ‘+’ button and set
the time to ‘:15’ and press the ‘Start/Stop’ button to begin cooking.
Once the timer goes o, Press the ‘Smoke’ button until the display
reads ‘Cold’, then press the ‘+’ button once so the display reads ‘Hot’.
Press the ‘Smoke’ button again and the display will flash ‘:00’. Press the
‘+’ button and set the time to ‘:03’ and press the ‘Start/Stop’ button to
begin cooking.
Once the timer goes o, turn the pressure knob to STEAM and allow
the machine to vent until the pressure is fully released, then press the
‘Start/Stop’ button. Slide the locking lever to the right to unlock the
machine, and transfer the salmon to a plate to cool. While the salmon
cools prepare the base of the dip. In a medium bowl combine the cream
cheese and mayonnaise. With a hand mixer, beat the cream cheese and
mayonnaise until they are smooth and well combined, about 1 minute.
Add the fresh herbs and lemon juice and mix to combine with a spatula.
Once cool enough to handle, flake the salmon, discarding the skin, and
transfer the salmon meat to the bowl with the cream cheese mixture.
Mix the salmon into the cream cheese, breaking up any bigger pieces,
then cover and chill for at least 1 hour, or overnight, before serving.
Loading ...
Loading ...
Loading ...