Smoked Salmon with Peppercorn Crust and Tarragon Mustard

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Smoked Salmon with Peppercorn Crust and Tarragon Mustard Ingredients

1 Side of fresh salmon;	1 bn Fresh tarragon; chopped;
Kosher salt	*mix all ingredients; season
TARRAGON MUSTARD SAUCE	PEPPER MELANGE
2 oz Dijon mustard	1 tb Each rough; cracked
6 oz Lowfat sour cream

Instructions for Smoked Salmon with Peppercorn Crust and Tarragon Mustard

TARRAGON MUSTARD SAUCE: mix all ingredients, season to taste, let stand to blend flavors Outside charcoal grill with lid. Double handful of wood chips, soaked in water. 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. Hi everyone I was playing on the computer instead of wrapping presents and stumbled on to the white house web site ( Im a freak but its kinda cool http://www.whitehouse.gov). I saw on there a couple of recipes for the holidays and thought I would share. I have just cut and pasted from the site so I hope all is right. Posted to recipelu-digest Volume 01 Number 397 by KAY71393 on Dec 23, 1997

Main Ingredient: FishCuisine: Uncategorized

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