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Double-Smoked Salmon
If I hadn't been so busy, I would have grilled the scallion for the cream sauce. Recommended Chips: Hickory
Course
Main Course
Cuisine
American
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Calories
762
kcal
Author
Kita Roberts
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
½
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:
762
kcal
|
Carbohydrates:
14
g
|
Protein:
75
g
|
Fat:
44
g
|
Saturated Fat:
16
g
|
Cholesterol:
235
mg
|
Sodium:
906
mg
|
Potassium:
1849
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1330
IU
|
Vitamin C:
64.9
mg
|
Calcium:
189
mg
|
Iron:
4.1
mg