Smoked Salmon Charcuterie

Charcuterie: it’s fun to say, fun to eat, and rich in history. Charcuterie is the art of smoking, curing, and brining meats, and originated from the need to preserve meats before modern refrigeration stepped in and changed the way we eat. Don’t be intimidated by the French name. It’s just a fancy way of saying “meat plate” while impressing your friends with your knowledge of fine dining. Many meats that you might select for a charcuterie board require lengthy processes to properly preserve them, but salmon is delicate meat that cures quickly and tastes amazing after a relatively short smoke session on your Traeger. Feel free to beef up your board with any number of salamis and prosciuttos from your specialty deli, or just let the salmon shine on its own.

SMOKED SALMON CHARCUTERIE

DIFFICULTY: 3/5
PREP TIME: 3 1/2 hours
COOK TIME: 1-1 1/2 hours
RECOMMENDED PELLETS: Mesquite, Hickory, Oak, Alder
SERVES: 8-10

INGREDIENTS

1, 1 ½ - 2 lb. Salmon Filet, skin on, pin bones removed
1 cup Gin
1 cup dark Brown Sugar
½ cup Kosher Salt
2 Tbsp. coarse ground Pepper
2 Tbsp. toasted Fennel Seed
1 loaf French Bread, sliced
1 Tbsp. Garlic, crushed
3 Tbsp. Olive Oil
10 Radishes, sliced thin
3 Avocados, sliced
2 cups Arugula
1, 8 oz. package Cream Cheese
1, 4 oz. package Boursin Cheese (combine with cream cheese)

METHOD

• Cure: Combine the Gin, sugar, salt, and black pepper. Pour the mixture into a resealable plastic bag along with the salmon. Place the bag onto a sheet pan, flesh side down, and refrigerate for at least 3 hours.
• After curing, remove salmon from the plastic bag and rinse it off, just enough to wash away the salt, leaving some pepper, and fennel.
• When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180°F and preheat, lid closed (10 to 15 minutes). Place the salmon on the grill and Smoke for 1 to 1 ½ hours, or until it flakes with a fork. Transfer the fish to a sheet pan and refrigerate until it has completely chilled. Serve with all other accoutrements.

PRINTABLE RECIPE:

Traeger_Smoked_Salmon.docx (15.97 kb)