- Brine:
- water as needed
- 1/2 cup salt
- 1 tablespoon dried tarragon
- 1 1/2 pounds salmon fillets
- Aioli:
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon lemon zest, or to taste
- salt, or to taste
- 1/2 cup apple wood chips, or as needed
- 12 slider-size burger buns
- Pour enough water into a large baking dish to fill about halfway. Stir 1/2 cup salt into water until dissolved; add tarragon. Place salmon in the brine, adding more water if needed to completely cover salmon. Cover dish with plastic wrap and refrigerate until brine has soaked into the salmon, 2 to 12 hours.
- Whisk mayonnaise, lemon juice, garlic, pepper, lemon zest, and 1 pinch salt together in a bowl until aioli is smooth; refrigerate until chilled, about 30 minutes.
- Remove salmon from brine and place on a wire rack to dry, about 30 minutes. Discard brine.
- Place apple wood chips in the smoker. Place salmon in the smoker and smoke according to the manufacturer's instructions on low heat until salmon flakes easily with a fork, 1 1/2 to 2 hours.
- Assemble sliders by dividing the salmon among the 12 buns. Top each piece of salmon with a spoonful of aioli. Place top bun on aioli layer creating a sandwich.
04/13/2018
recipepes.com
Smoked Salmon Sliders with Garlic Aioli, recipe
PT15M
PT1H
5
455 calories
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