For my money rich tasting, sweet/salt gravlax beats out smoked salmon in the luxurious treat department. The lagniappes here are that gravlax is far less expensive than smoked salmon, and a little goes a long way.
It’s no surprise that the richness of salmon takes beautifully to the flavor of wood smoke. But what is a surprise is that you don’t need hours of smoking to bring out those great tastes. In this recipe, we speed up the smoking process by rubbing the fish with Spanish smoked paprika, and then slowly roasting the fish over wood chips. The salmon comes off the grill beautifully burnished and tinged with the scent of wood smoke. Try the fish with our bright green Somalian Bizbaz Sauce.
This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.
Salmon with a simple miso sauce.