Richard Blais'S Barely Smoked Salmon With Pumpernickel-Avocado-Egg Salsa And 'Everything Bagel' Vinaigrette Recipe

Name: Richard Blais'S Barely Smoked Salmon With Pumpernickel-Avocado-Egg Salsa And 'Everything Bagel' Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup hickory chips; Four 4-ounce center-cut skin-on wild salmon fillets; 2 cups cubed or roughly torn (1/2-inch pieces) pumpernickel bagel, pumpernickel bread, lightly toasted, or toasted pumpernickel croutons; 1/2 small red onion, finely chopped; 1 tablespoon capers, drained; 1 ripe avocado, halved and pitted; 8 cherry tomatoes, peeled; 1 large hard-boiled egg, white and yolk separated; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh tarragon; Kosher salt and freshly ground black pepper to taste; , for serving

Servings: persons

Cooking spray
1/2 cup hickory chips
Four 4-ounce center-cut skin-on wild salmon fillets
2 cups cubed or roughly torn (1/2-inch pieces) pumpernickel bagel, pumpernickel bread, lightly toasted, or toasted pumpernickel croutons
1/2 small red onion, finely chopped
1 tablespoon capers, drained
1 ripe avocado, halved and pitted
8 cherry tomatoes, peeled
1 large hard-boiled egg, white and yolk separated
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh tarragon
Kosher salt and freshly ground black pepper to taste
, for serving

1
Spray the rack of a stovetop smoker with cooking spray and set the salmon on it. Pour the hickory chips into the chamber of the smoker, close the lid three-quarters of the way, and heat over medium heat. After about 5 minutes, when the chips begin to smolder, open the lid and place the salmon on the rack over the chips. Close the lid and remove from the heat. Let stand for 5 to 6 minutes.
2
Meanwhile, in a large bowl, combine the bagel, onion, and capers. With a small melon baller, cut balls from the avocado and add to the bowl along with the tomatoes. Finely chop the hard-boiled egg white and add it, along with the parsley and tarragon. Season with salt and pepper and gently toss with a rubber spatula. Drizzle enough vinaigrette over the pumpernickel mixture to moisten. Toss very gently.
3
To serve, transfer the salmon to four plates. Divide the pumpernickel salsa among the plates. Drizzle the remaining vinaigrette over the salmon and crumble the egg yolk over the salmon. Serve immediately.
4
that rests on top of the chips, simply roll pieces of aluminum foil into tight sturdy rods and lay them close together in the pan; spray them with cooking spray before you heat the hickory chips. Place the salmon on the rack or foil rods and smoke as directed.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 1/2 cup hickory chips, Four 4-ounce center-cut skin-on wild salmon fillets, 2 cups cubed or roughly torn (1/2-inch pieces) pumpernickel bagel, pumpernickel bread, lightly toasted, or toasted pumpernickel croutons, and more.

Yes, Richard Blais'S Barely Smoked Salmon With Pumpernickel-Avocado-Egg Salsa And 'Everything Bagel' Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Richard Blais'S Barely Smoked Salmon With Pumpernickel-Avocado-Egg Salsa And 'Everything Bagel' Vinaigrette

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