Oven-Smoked Salmon:
1 8-ounce salmon filet
2 tablespoons soy sauce
1 tablespoon brown sugar
½ tablespoon liquid smoke
Put all ingredients in a zip-lock bag and place in refrigerator for 3-4 hours. Remove the salmon from zip-lock bag and place on a baking sheet and cook for 10-12 minutes in a 325-degree oven. Chill the salmon in the refrigerator for at least one hour. (May be prepared a few days prior to serving.)
Cucumber Dill Sauce:
1 small cucumber, peeled, seeded, pureed
½ cup mayonnaise
½ cup sour cream
1 tablespoon white vinegar
1 tablespoon fresh dill, chopped
1 teaspoon water
pinch salt
pinch white pepper
Method:
Combine all ingredients.
To serve:
Place a serving of the salmon filet on each serving plate along with crackers or toast points, capers, and chopped red onion. Serve a dollop of Cucumber Dill Sauce on each cracker or toast point. Serves 2.
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