Double-Smoked Salmon with Horseradish Cream
The smoker adds intense flavor to this low calorie, high protein salmon dinner.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4 servings
Ingredients
-
4 hickory or apple wood chunks
-
4 6-ounce fresh or frozen salmon fillets (with skin), about 1 inch thick
-
4 slices smoked salmon (about 3 ounces)
-
2 tablespoons snipped fresh dill
-
1 tablespoon lemon juice
-
Salt and pepper
-
1/2 cup dairy sour cream
-
4 teaspoons prepared horseradish
-
1 green onion, thinly sliced
Directions
1.
At least 1 hour before smoke-cooking, soak wood chunks in enough water to cover.
2.
Thaw fish, if frozen. Rinse fish; pat dry. Make a pocket in each fish fillet by cutting horizontally from one side almost through to the other side. Fill with slices of smoked salmon and 2 teaspoons of the dill, folding salmon slices as necessary to fit. Brush fish with lemon juice and top with 2 teaspoons of the dill. Sprinkle with salt and pepper.
3.
Drain wood chunks. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish, skin side down, on grill rack over water pan. Cover and smoke about 30 minutes or until fish flakes easily when tested with a fork.
4.
Meanwhile, for sauce, in a small bowl combine the remaining dill, the sour cream, horseradish, and green onion. Serve fish with the sauce. Makes 4 servings.
Nutrition information
Calories 245, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 48 mg, Sodium 337 mg, Carbohydrate 2 g, Fiber 0 g, Protein 29 g. Daily Values: Vitamin A 11%, Vitamin C 6%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
More Great Recipe Ideas from Better Homes and Gardens
