Smoked Salmon with Potato and Parsnip Mash
Here’s a recipe to get homemade smoked salmon and you can make it indoors. The Potato and Parsnip Mash side dish is a nice twist on classic mashed potatoes. Serve these two dishes with roasted asparagus and you have a complete meal.
Prep Time: 25 minutes
Cook Time: 12 minutes
1 lb. wild salmon fillet
1-2 tablespoons of smoking chips, either hickory or applewood
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon sea salt
Fresh ground black pepper
Potato and Parsnip Mash:
1 large russet potato, peeled, cut into 2 inch dice (about 1 lb.)
3-4 medium to large parsnips, peeled, cut into 2 inch squares (about 1 lb.)
2 teaspoons sea salt for the boiling water
2 tablespoons butter
¼ teaspoon white pepper
More sea salt to taste
Fresh chopped parsley or chives, chopped, for garnish (optional)
Crème Fraiche, for garnish, optional
An indoor smoker and wood chips, or make your own smoker (directions here). Please note, I have not tried this homemade roaster, but it makes sense to me. Also, depending on the size of wood chips you are using, it may not be necessary to soak them. Look for indoor wood chips which are small and thin.)
For the Salmon:
Drizzle 1 tablespoon of extra virgin olive oil over the salmon.
Sprinkle the salmon with 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ½ teaspoon fresh ground black pepper.
Prepare you smoker.
Place 1-2 tablespoons of smoking chips in the base of your smoker. Place the drip tray and the rack in the smoker. Lay the salmon on the rack. Cover the smoker with the lid, leaving it just a crack open. Turn the heat to medium/medium high and let it cook until it just begins to smoke. Once it begins to smoke fit the lid on tightly and cook for about 12 minutes.
Serve with Potato and Parsnip Mash and a side of Roasted Asparagus.
For the Potato and Parsnip Mash
For this dish it’s best to boil the potatoes and parsnips separately. You can get two pots of water boiling to cook the dish more quickly.
Place the peeled and cut vegetables in separate pots and fill with cold water. Bring the pots to a boil. Once at a boil, season the boiling water and vegetables with 1 teaspoon sea salt per pot.
When the vegetables are easily pierced with a fork, drain them and return them to one pot. Add in 2 tablespoons of butter, ¼ teaspoon white pepper, and sea salt to taste. Mash with a potato masher, leaving some bits chunkier than others.
Serve with fresh chopped chives or parsley sprinkled on top. For extra decadence add a teaspoon of crème fraiche on top of each serving.