Hot maple smoked salmon makes a creamy, savoury and fresh sandwich. Ideal for breakfast or lunch.
Living outside my native Nova Scotia, there come times when frankly I miss it. Short of hopping on board a flight, usually turn to the kitchen to cook up something that will take me back to the land of bluenosers. Last week, it when I opened the fridge I took out some homemade maple hot smoked salmon fillets to indulge in a bit of Nova Scotian cuisine.
How the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stovetop smoker. I’ve craved a smoker for years, and have been very jealous of my family in Canada who own them (at much cheaper prices than the UK). While I would never have gotten permission to buy a Bradley or, dare I dream, a Green Egg, I could justify a stove top.
Making maple hot smoked salmon
Hot smoking salmon is very easy to make and takes only a few minutes. This dish was actually made with day old hot smoked salmon, however fresh out the smoker it almost tastes like butter basted salmon. Just delicious. I shamelessly used some of my supplies of imported Nova Scotian maple syrup to add some sweetness to the dish… Well, that and because I can.
Anyway, I took this smoked salmon and topped some bread with cream cheese and cucumber. It is a creamy, savory and fresh dish that reminded me of breakfasts in Nova Scotia, satisfying my homesickness for another few weeks.
I’m used to having this type of salmon for breakfast, so a good tea or coffee (Pact Coffee click the link to get £3 off) would hit the spot.
Well, I’m being nostalgic, so might as well be some East Coast music. Actually, I’m being really nostalgic, so I’m going with Joel Plaskett’s A Million Dollars. True local guy, saw him play with his Dad once, amazing. Check it out on Total Feasts Music page!
Maple Hot Smoked Salmon
- 2 deboned salmon fillets
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 tablespoons maple smoking chips
- 10 tablespoons cream cheese
- 24 slices of cucumber
- 4 slices of German Rye Bread
- Using a stovetop smoker, such as Cameron's|http://amzn.to/2cbavxi, smoke the salmon fillets for 10-20minutes. This will depend heavily on your type of smoker. Meanwhile combine the maple syrup and mustard. When salmon is full cooked, take out and lightly brush with the maple mustard then chill (you can serve hot if you would prefer). Pinch to break up the fillets into pieces.
- Spread each piece of bread with some of the cream cheese, then top with the cucumber, and finally salmon. If you have some chives, you can sprinkle these over top.