HOME-SMOKED SALMON SALAD
1- 2 fresh salmon fillets, about 2 pounds
1 red onion, thinly sliced
8 ounces French green beans (haricot vert)
4 hard-boiled eggs
6 cups salad greens: leaf lettuce, frisee, arugula
2 tablespoons capers
1/2 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
6 tablespoons Olive oil
Sea salt and pepper to taste
Chive blossoms or dill sprigs
Directions: the day before serving:
Submerge the salmon fillets in a quart of water in which 2 tablespoon of kosher salt has been desolved. Cover and refrigerate overnight. Remove the fish from this light brine 1 hour before smoking. Lay the fillet, skin side down on the oiled smoker rack.
Heat 50 coals in your smoker or grill until they are white hot. Boil a quart of water to fill the pan. Soak 3 handfuls of wood chips for flavoring. When the coals are hot, place it on the bottom of the smoker. Fill the water pan with boiling water and insert it above the coals. Place the fish on the rack on top. Cover the smoker, toss in the first handful of soaked wood chips and let cook for 20 minutes. Repeat twice more, then let the fish smoke undisturbed at least one more hour.
Gently dislodge the salmon from the rack, cover tightly and refrigerate. It actually improves in storage for 2-3 days. Let the salmon warm to room temperature before serving.
Submerge the red onion rings in icy , salted water (1 teaspoon kosher salt per pint water) for 15 minutes to sweeten. Drain and pat dry.
Steam or blanch the green beans in salted water until al dente. Cool immediately in iced water. Drain and reserve.
Peel and quarter the eggs. Rinse clean and spin dry the greens. Tear into bite sizede pieces.
Whisk together the mustard and lemon juice in a salad bowl. Slowly pour in the olive oil hisking continuously. Season to taste with salt and pepper.
Toss the greens in the dressing and distribute among 8 salad plates. Thinly slice the salmon and arrange overlapping pieces next to the greens. Garnish with slices of red onion and quarters of hard boiled egg. Sprinkle on chive blossoms or dill sprigs and capers.
Serve with slices of pumpernickel bread and room temperature unsalted butter
Yield: 8 servings