Double-Smoked Salmon
If I hadn't been so busy, I would have grilled the scallion for the cream sauce.
Recommended Chips: Hickory
Servings: 2
Calories: 762kcal
Ingredients
- 4 6 oz fresh salmon fillets about 1" thick (with skin if possible)
- 3 oz smoked salmon
- 4 teas fresh dill snipped
- 1 lemon
- salt & pepper
- 1/2 cup sour cream
- 1 scallion thinly sliced
- 4 teas horseradish
Instructions
- Prep smoker by soaking wood chips ahead of time and preheating according to manufactures directions.
- Slice a pocket in each salmon fillet and stuff with smoked salmon and dill. Squeeze lemon juice over each portion and season with salt and pepper.
- Place the salmon, skin side down, in the smoker and cook for 30 minutes, or until fish is cooked through and begins to flake.
- Meanwhile, make the horseradish cream by combining the sour cream, scallion, and horseradish in a small bowl until combined.
Notes
Better Homes and Gardens Special Grill It!
Nutrition
Calories: 762kcal | Carbohydrates: 14g | Protein: 75g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 235mg | Sodium: 906mg | Potassium: 1849mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 64.9mg | Calcium: 189mg | Iron: 4.1mg