BBQ smoked salmon in beurre blanc sauce with maple vinegar

By Henderyckx

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.3/5 (35 Votes)

BBQ smoked salmon in beurre blanc sauce with maple vinegar

0 Picture

Pasta with smoked salmon in creamy...

Smoked salmon and cream cheese...

Ingredients

4 salmon fillets (bones and scales removed) about 150g each
1 pinch of sea salt
2.5 cl maple syrup granules (or brown sugar
2 cl whiskey
fresh chopped chives
Beurre blanc with maple vinegar:
6 cl maple vinegar (or 40 ml white vinegar with 20 ml maple syrup)
6 cl dry white wine
10 black peppercorns
6 cl double cream
120 g chilled butter, diced

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Average budget

Preparation

Step 1

Prepare the beurre blanc (butter sauce):
Reduce the maple vinegar, white wine and peppercorns until there are only two tablespoons of liquid left.

Step 2

Add the cream, bring to a boil, then add the chilled butter, dice by dice, whisking lightly, until the sauce has a velvety consistency.
Sift and add the chives. Reserve.

One hour before smoking the salmon, lightly salt the fillets, brush them with whiskey and sprinkle with maple syrup granules or brown sugar.

Step 3

Smoke the salmon:
Place a handful of sawdust in a disposable aluminium dish and place it under the grates of your BBQ, directly on the base. Place the salmon fillets on the rack above the dish containing the sawdust. Close the BBQ lid to create a smoking room. Allow to smoke for 5 minutes.