Tag Archives: Dijon Mustard

Smoked Salmon Mousse

A perfect light snack or appetizer recipe.

Ingredients – Marinade

  • ¾ cup White Wine
  • ½ cup Vegetable Oil
  • 1 tsp Salt
  • 1 Tblsp Dijon Mustard
  • 1 Sockeye Salmon Fillet
  • 1 8oz package of full fat Cream Cheese
  • Zest and juice of 1 Lemon
  • 1 Tblsp Dijon Mustard
  • 1 Tblsp fresh Dill, chopped
  • Pinch of Salt and Pepper

Directions

  1. Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge.
  2. Smoke Salmon, skin side down, with Pacific Blend Bisquettes in your Bradley Smoker at 120°F. for 2 hours.
  3. Raise the temperature to 175°F and smoke for three more hours.
  4. Weigh out 4oz of smoked salmon.
  5. Place 4oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth.
  6. Cut ½” rounds of cucumber and pipe/spoon salmon mousse on top.
  7. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Warm Sweet, Salty & Smokey Chicken Salad

Ingredients – Brine

  • 75g Sea Salt
  • 25g Soft Brown Sugar
  • 100ml of Boiling Water & 400ml of Cold Water
  • 2 x Chicken Breasts

Ingredients – Dressing

  • 1 tsp Dijon Mustard
  • 1 Tblsp White Balsamic Vinegar
  • Pinch of Salt
  • 2-3 Tblsp Sunflower Oil

Ingredients – Salad

  • 150g Walnut Halves
  • 30g Butter
  • 30g Sugar
  • Small Salad Potatoes
  • 1 large Apple – cored and sliced
  • 1 medium Avocado – stoned, peeled and sliced
  • Salad leaves

Directions

  1. Make the brine by dissolving the sea salt and brown sugar in the boiling water.  Add in the cold water and immerse the chicken breasts.  Leave for 30 minutes, but not more than an hour.  Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
  2. Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
  3. Remove from smoker and allow to cool.  Store in the fridge until needed.
  4. Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy.  Set aside.
  5. Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar.  Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
  6. Boil a couple of handfuls of small salad potatoes to tender, drain.
  7. Slice the smoked chicken breasts thinly.
  8. To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts.  Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.
  9. Serve.

Recipe Compliments of Bradley Smoker UK

Chicken Skewers in a Lemon Sauce on Cobb Cooker

Serves 4

Ingredients:

  • Deboned skinless Chicken Thighs
  • 100ml Olive Oil
  • 2 Garlic Cloves, crushed
  • juice of 1 Lemon
  • zest of half a Lemon
  • 1 tsp Dijon mustard
  • 1 handful Fresh Parsley
  • Salt
  • Black Pepper

Directions:

  1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.
  2. Cut the thighs in half, length ways.
  3. Pour olive oil/lemon juice mixture over the chicken pieces and let them marinate whilst you light the Cobb Cooker.
  4. Light a Cobble Stone and wait a few minutes until it has turned grey.
  5. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it is very hot.
  6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.
  7. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour.
  8. Enjoy these as part of your bbq.

Recipe by Cobb International