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Hot-Smoked Salmon Steaks with Morel Sauce

Break out your grill and start crowd-pleasing with this salmon dish that's equal parts rustic and refined.

Source: Martha Stewart Living, June 2002
Servings

Ingredients

Directions

Cook's Notes

Hot-smoking relies on the heat of the smoke to cook the fish. A home charcoal grill can easily be converted into a smoker; the trick is to build a hot fire and add soaked wood chips to extinguish the flames while the chips continue to smolder. It is the smoldering chips that produce the fragrant smoke. Since this recipe is designed to serve twenty people, you may need to work in batches, depending on the size of your grill, rebuilding the fire in between. You could easily halve or quarter the recipe for fewer guests. Other types of wood chips, such as hickory or mesquite, could also be used.

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