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; ½ 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); 17" cast-iron skillet, 14" circular wire rack, mesquite or hickory wood chips, three 6" bamboo skewers

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Christopher Testani

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

Recipe notes