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Herbed Smoked Salmon with Tarragon Crème Fraîche

This delectable salmon recipe is perfect for keeping it light in the heat of summer. We fried up zucchini cakes to serve as a side, but any vegetable will complement this flavorful salmon!
1. Set the grill to smoke at 285°F.

2. Whisk together lemon juice and olive oil and brush over the salmon fillets.

3. Mix together your dill, thyme, celery seed, paprika, salt, and pepper. Sprinkle the fillets with the herb & spice mix.

4. Place the fillets directly on the grill grates and let them smoke for an hour.

5. Prepare the Tarragon Crème Fraîche by mixing crème fraiche, lemon zest, lemon juice, shallot, and minced tarragon. Cover and chill while smoking the fish.

6. Serve the fish with a dollop of Tarragon Crème Fraîche and a lemon slice garnish.

4 portions of salmon fillets
1 Tbsp. olive oil
Juice of ¼ lemon
1 tsp fresh dill, minced
¼ tsp celery seed
½ tsp paprika
1 tsp salt
½ tsp black pepper
For Tarragon Crème Fraîche:
½ cup crème fraiche
Zest of half a lemon
Juice of ¼ lemon
1 Tbsp shallot, minced
2 Tbsp fresh tarragon, minced
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