Tag Archives: Dill

Bradley, Cheese, Seafood

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

Bradley, Seafood, Vegetables

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Ingredients for Curing

  • 700g side of Salmon
  • 40g Salt
  • 30g Unrefined Molasses Sugar
  • 500ml Hot Water

Directions

  1. Mix together salt and molasses sugar in the hot water. 
  2. Allow to go completely cold and immerse Salmon for 1 hour.
  3. Rinse Salmon then pat completely dry.  Leave it to dry further on a Bradley rack whilst you set up the smoker.
  4. Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice.  Test using digital thermometer for 70°C at the thickest part
  5. Remove from smoker and allow to cool, store in the fridge until needed.

Ingredients

  • 150g Fresh Linguine
  • 150g of tender Spring Vegetables, Sugar Snap Peas/Broccoli etc
  • 1 Tbsp of Crème Fraiche
  • 2tsp Creamed Horseradish
  • Black Pepper
  • Fresh Dill

Directions

  • Flake some of the hot smoked salmon, about 200g.  Set aside to come to room temperature.
  • Heat a pan of salted water and add fresh Linguine together with spring vegetables.
  • Cook until pasta is to your liking then drain.
  • Put crème fraiche together with Horseradish cream into the hot pan and return the linguine and vegetables.  Toss together with a generous grinding of black pepper and freshly chopped Dill.
  • Divide between warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
  • Serve immediately.

Recipe Compliments of Bradley Smoker UK

Cobb Cooker Recipes, Seafood

Parsley & Dill Snapper Fillets on Cobb Cooker

Ingredients

  • 4 Snapper Fillets
  • 2 Tbsp Parsley, chopped
  • 1 Tbsp Shallots, thinly sliced
  • 1 Tbsp fresh Dill, chopped
  • ½ cup Vegetable Broth
  • ½ cup Lemon Juice

Directions

  1. Prepare Cobb Cooker with Cobblestone.
  2. Lay the fish on Cobb Pan and add the Parsley, Shallots, Dill and Broth.
  3. Place on Cobb Cooker, cover, and cook for 15-25minutes until snapper is cooked and opaque in colour.
  4. Transfer fillets to a serving dish.
  5. Add lemon juice to broth, mix and drizzle over fish fillets to serve.