Flaky, moist salmon with a deep, smoky flavor from alder wood. This Pacific Northwest classic is brined in a sweet and salty mixture, then slowly smoked to perfection. It's fantastic on its own, in salads, or with crackers and cream cheese.
Prep20 min
Cook150 min
Soak240 min
Servings4
Serving size: 1 serving
313cal
34gprotein
2gcarbs
Ingredients
680 g Salmon Fillet (Skin-on, pin bones removed)
950 ml Water (For the brine)
70 g Kosher Salt (Coarse grain)
100 g Brown Sugar (Packed)
3 g Black Pepper (Coarsely ground)
3 g Garlic Powder
Instructions
1
Prepare the Brine
In a large non-reactive container (glass, ceramic, or stainless steel) or a large zip-top bag, combine 950 ml of cold water, kosher salt, and brown sugar.
Stir vigorously for 2-3 minutes until the salt and sugar are completely dissolved.
Whip up a batch of rich, tangy, and incredibly smooth cream cheese right in your own kitchen! With just four simple ingredients, you can have fresh, preservative-free spread for your morning bagels or favorite desserts. It's easier than you think!
Tender, thin chicken cutlets pan-fried to golden perfection, then smothered in a bright, tangy lemon-butter sauce with briny capers. A classic Italian-American restaurant favorite you can easily make at home in under 30 minutes.
Crisp, flaky, and incredibly buttery homemade crackers that melt in your mouth. They're surprisingly easy to make and perfect for snacking, cheese boards, or dipping into your favorite soup.
About Hot Smoked Salmon, Cream Cheese, Chicken Piccata and Buttery Crackers
Protein-packed smoked salmon & cream cheese with capers & crackers. Quick & perfect for busy mornings!
This pacific_northwest dish is perfect for snack. With 1359 calories and 88.42g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
2
Brine the Salmon (4-6 hours)
Submerge the salmon fillet in the brine, ensuring it is fully covered. If needed, place a small plate on top to keep it submerged.
Cover the container and refrigerate for 4 to 6 hours. Use a shorter time (4 hours) for thinner fillets and a longer time (up to 6 hours) for very thick fillets.
3
Dry and Form the Pellicle (2-4 hours)
Remove the salmon from the brine and briefly rinse it under cold running water to remove excess salt.
Pat the fillet completely dry with paper towels. This is a critical step.
Place the salmon, skin-side down, on a wire rack set over a baking sheet.
Refrigerate, uncovered, for 2 to 4 hours. The surface of the fish will become dry and tacky to the touch. This sticky layer is called a pellicle and it helps the smoke adhere beautifully to the fish.
4
Prepare the Smoker (30 minutes)
About 30 minutes before you plan to smoke, soak the alder wood chips in water.
Preheat your smoker to 107°C (225°F).
Drain the soaked wood chips and add them to your smoker's wood chip box or tray according to the manufacturer's instructions.
5
Smoke the Salmon (2-3 hours)
Lightly season the top of the salmon with coarse black pepper and garlic powder.
Place the salmon on the wire rack directly onto the smoker grate, skin-side down.
Smoke for 2 to 3 hours, maintaining a consistent temperature. The salmon is done when the internal temperature of the thickest part reaches 63°C (145°F) on an instant-read thermometer.
The fish should be opaque and flake easily with a fork.
6
Rest and Serve
Carefully remove the salmon from the smoker and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, resulting in a moister fillet.
Serve warm, at room temperature, or chilled. It can be flaked into salads, pasta, or served on crackers with cream cheese and capers.
361cal
9gprotein
15gcarbs
30gfat
Ingredients
960 ml whole milk (equivalent to 4 cups)
240 ml heavy cream (equivalent to 1 cup)
3 tbsp lemon juice (freshly squeezed)
0.5 tsp salt
Instructions
1
In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.
2
Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.
3
Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.
4
Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.
5
Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.
0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
0.5 cup Low-Sodium Chicken Broth
0.25 cup Lemon Juice (Freshly squeezed)
3 tbsp Capers (Drained and rinsed)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Chicken Cutlets (5 minutes)
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound them to an even 1/4-inch thickness.
In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Pat the chicken cutlets completely dry with paper towels. Dredge each piece in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
2
Pan-Fry the Chicken (6-8 minutes)
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-high heat. The butter should be melted and foamy.
Carefully place two chicken cutlets in the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).
Remove the cooked chicken and place it on a plate or wire rack. Repeat with the remaining chicken cutlets.
Tent the cooked chicken with foil to keep warm.
3
Create the Lemon-Caper Sauce (5 minutes)
Reduce the skillet heat to medium. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
0.5 cup Unsalted Butter (113g, cold and cut into small cubes)
4 tbsp Whole Milk (60ml, very cold)
1 tsp Flaky Sea Salt (For sprinkling)
Instructions
1
Prepare the Dough
In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Pulse 2-3 times to combine.
Add the cold, cubed butter to the flour mixture. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
With the processor on low, slowly drizzle in the cold milk. Process just until the dough begins to clump together. Do not overmix.
2
Chill the Dough
Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk. Avoid kneading.
Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This step is crucial for flaky crackers.
3
Preheat and Prepare
Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C).
Line two large baking sheets with parchment paper.
4
Roll and Cut Crackers
Lightly flour a work surface and a rolling pin. Unwrap the chilled dough and roll it out as thinly as possible, aiming for about 1/16-inch thickness. Work quickly to keep the dough cold.
Using a 1.5-inch round cookie cutter or a sharp knife, cut out the crackers. Arrange them about 1/2-inch apart on the prepared baking sheets.
Gather and re-roll the scraps once to cut more crackers.
Using a fork or a skewer, prick each cracker 2-3 times in the center. This prevents them from puffing up into bubbles while baking.
5
Bake the Crackers
Bake for 12-15 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.
The crackers are done when they are firm to the touch and golden brown around the edges. Watch them carefully in the last few minutes as they can burn quickly.
6
Finish and Cool
Immediately after removing the crackers from the oven, brush them lightly with the melted butter.
Sprinkle evenly with the flaky sea salt.
Let the crackers cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will become crispier as they cool.
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine simmer and reduce by about half, which takes 1-2 minutes.
Stir in the chicken broth, fresh lemon juice, and drained capers. Bring the sauce to a simmer and let it cook for 2-3 minutes for the flavors to meld together.
Taste the sauce and season with additional salt and pepper if needed.
4
Finish and Serve (2 minutes)
Turn off the heat completely. Add the remaining 2 tablespoons of cold butter to the skillet. Whisk continuously until the butter is fully melted and incorporated, creating a smooth, emulsified sauce.
Return the cooked chicken cutlets to the pan. Spoon the sauce generously over each piece.
Garnish with fresh chopped parsley and serve immediately.
