Name: Hot-Smoked Salmon with Tarragon Crème Fraîche
Yield: 8 Servings
Ingredients: 1 (4-pound) skin-on center-cut salmon fillet, pin bones removed; Nonstick vegetable oil spray; Kosher salt; 1/2 medium shallot, finely chopped; 2 cups crème fraîche; 2 tablespoons chopped fresh tarragon; 1 teaspoon finely grated lemon zest; 3 tablespoons coriander seeds; 1 tablespoon black peppercorns; 1 tablespoon dill seeds; 1 teaspoon celery seeds; Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving); In addition to a 17" cast-iron skillet, you'll need a 14" circular wire rack ($28; amazon.com), mesquite or hickory wood chips, and three 6" bamboo skewers.

Photo by Christopher Testani.

Recipe notes

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Recipe notes

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