5 Smoked Recipes | Salmon & Scallop Stuffed Salmon | Vegetables & NZ Beef | Chef Brett McGregor
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Recipes in this Video
4 recipes
pescatarian
Smoked salmon has roots in ancient preservation techniques, particularly among the indigenous peoples of North America and Scandinavia. This delicacy is often enjoyed as part of a traditional brunch, paired with bagels and cream cheese, and symbolizes a celebration of flavors. Today, it has found a place in various cuisines around the world, often featured in gourmet dishes and casual meals alike.
Ingredients
- ●salmon fillet
- ●salt
- ●brown sugar
- ●black pepper
- ●dill
- ●lemon
- ●capers
- ●cream cheese
- ●bagels
- ●red onion
Instructions
- 1Prepare the salmon by removing any pin bones with tweezers.
- 2Mix salt, brown sugar, and black pepper in a bowl.
- 3Rub the salt mixture evenly over the salmon fillet.
- 4Place fresh dill on top of the salmon, covering it completely.
- 5Wrap the salmon tightly in plastic wrap, ensuring no air pockets remain.
- 6Refrigerate the wrapped salmon for 24-48 hours to cure.
- 7Unwrap the salmon and rinse off the curing mixture under cold water.
- 8Pat the salmon dry with paper towels.
- 9Slice the salmon thinly at an angle with a sharp knife.
- 10Serve the smoked salmon with bagels, cream cheese, capers, and red onion.
Ingredient Alternatives
salmon fillet
Healthier: trout
Cheaper: mackerel
Mackerel is often less expensive and still offers a rich flavor.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta
Greek yogurt provides a healthier option with similar creaminess.
Techniques
curingslicing
Equipment
plastic wrapbaking trayrefrigeratorsharp knife
🌶️🌶️🌶️Lowfishdairy
Also Known As
LoxGravlax
Ingredients
- ●4 salmon fillets
- ●1 cup scallops, chopped
- ●1/2 cup cream cheese
- ●1/4 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1 tbsp fresh parsley, chopped
- ●1 tsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the chopped scallops, cream cheese, breadcrumbs, Parmesan cheese, garlic, parsley, lemon juice, salt, and pepper. Mix well until all ingredients are combined.
- 3Take each salmon fillet and make a pocket in the center by slicing it horizontally, being careful not to cut all the way through.
- 4Stuff each salmon fillet with the scallop mixture, pressing gently to ensure it is filled evenly.
- 5Heat olive oil in a skillet over medium heat. Sear the stuffed salmon fillets for about 2-3 minutes on each side until golden brown.
- 6Transfer the seared salmon fillets to a baking dish and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7Remove from the oven and let rest for a few minutes before serving.
- 8Garnish with additional parsley if desired and serve warm.
Equipment
mixing bowlskilletbaking dishknifecutting board
Ingredients
- ●1 whole Camembert cheese
- ●1 tablespoon olive oil
- ●1 teaspoon fresh rosemary, chopped
- ●1 teaspoon fresh thyme, chopped
- ●1/2 teaspoon garlic powder
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon salt
- ●Wood chips for smoking (e.g., hickory or applewood)
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2While the smoker is heating, prepare the Camembert by removing it from its packaging and placing it in a small cast-iron skillet or a piece of aluminum foil.
- 3Drizzle the olive oil over the cheese and sprinkle with rosemary, thyme, garlic powder, black pepper, and salt.
- 4If using aluminum foil, create a small bowl shape to hold the cheese and prevent it from spilling out.
- 5Once the smoker is ready, add the wood chips according to the manufacturer's instructions.
- 6Place the skillet or foil-wrapped cheese in the smoker and close the lid.
- 7Smoke the cheese for about 30-45 minutes, or until it is soft and has absorbed the smoky flavor.
- 8Remove the cheese from the smoker and let it cool for a few minutes before serving.
- 9Serve the smoked Camembert with crusty bread, crackers, or fresh vegetables.
Equipment
SmokerCast-iron skillet or aluminum foilTongs
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups bell peppers, chopped
- ●2 cups zucchini, sliced
- ●2 cups mushrooms, halved
- ●1 cup red onion, sliced
- ●3 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a large bowl, combine the chopped bell peppers, zucchini, mushrooms, and red onion.
- 3Drizzle the olive oil over the vegetables and toss to coat evenly.
- 4Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper over the vegetables and mix well.
- 5Place the seasoned vegetables in a smoker basket or on a grill rack.
- 6Smoke the vegetables for about 1 to 1.5 hours, or until they are tender and infused with smoky flavor.
- 7Remove the vegetables from the smoker and let them cool slightly before serving.
- 8Serve warm as a side dish or use in salads, wraps, or grain bowls.
Equipment
smokermixing bowlgrill rack or smoker basket
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