Smoked Salmon With Peppercorn Crust and Tarragon Mustard

Ingredients:
1 side of fresh salmon, filleted
kosher salt

Tarragon Mustard Sauce:
2 oz. Dijon mustard
6 oz. lowfat sour cream
1 bunch fresh tarragon, chopped;
*mix all ingredients, season to taste, let stand to blend flavors

Pepper Melange:
1 Tbs. each rough, cracked peppercorns using black, white, pink and szechuan peppers

Outside charcoal grill with lid
Double handful of wood chips, soaked in water

Directions:
Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon.

Preheat oven to 325 degrees. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides of salmon pressing pepper into filet well.

In a large non-stick pan, heat a little vegetable oil and sear filet on both sides for about 2 minutes each. (Cut filet in half if necessary.) Place salmon on wire rack of grill.

Into a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the soaked wood chips on top of hot coals to create smoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smoking process. After second time, remove salmon to baking dish and place into 325 degree oven for 7 to 10 minutes until just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on the side.

Serves 8

---

Brought to you by Chef Mom - www.ChefMom.com
Please print for personal use only. Copyright (c) 1999-2009 by SheKnows LLC/Atomic Online.

Recipe submitted by: White House Holiday Recipes -