Title: Smoked Salmon with Peppercorn Crust and Tarragon Mustard
Categories: Appetizer
Yield: 8 Servings

1 Side of fresh salmon;
-filleted
Kosher salt

---------------------------TARRAGON MUSTARD SAUCE---------------------------
2 oz Dijon mustard
6 oz Lowfat sour cream
1 bn Fresh tarragon; chopped;
*mix all ingredients; season
-to taste, let stand to
-blend flavors

-------------------------------PEPPER MELANGE-------------------------------
1 tb Each rough; cracked
-peppercorns using black,
-white, pink and szechuan
-peppers

TARRAGON MUSTARD SAUCE: mix all ingredients, season to taste, let stand to
blend flavors

Outside charcoal grill with lid. Double handful of wood chips, soaked in
water. Light charcoal in outside grill. Allow to burn down to glowing coals
while preparing salmon. Preheat oven to 325 degrees. Lightly season both
sides of filet with kosher salt. Using cracked peppercorns, coat both sides
of salmon pressing pepper into filet well. In a large non-stick pan, heat a
little vegetable oil and sear filet on both sides for about 2 minutes each.
(Cut filet in half if necessary.) Place salmon on wire rack of grill. Into
a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the
soaked wood chips on top of hot coals to create smoke. Place this pan
inside grill on wire rack with fish. Close grill. When smoke subsides,
repeat smoking process. After second time, remove salmon to baking dish and
place into 325 degree oven for 7 to 10 minutes until just flaky. Remove
from heat and cool. Cut into bite sized squares and serve on platter with
sauce on the side.

Hi everyone I was playing on the computer instead of wrapping presents and
stumbled on to the white house web site ( I'm a freak but it's kinda cool
http://www.whitehouse.gov). I saw on there a couple of recipes for the
holidays and thought I would share. I have just cut and pasted from the
site so I hope all is right.
Posted to recipelu-digest Volume 01 Number 397 by KAY71393
on Dec 23, 1997