Title: Smoked Salmon with Peppercorn Crust and Tarragon Mustard
Categories: Smoke Salmon
Yield: 4 Servings

1		Side of fresh salmon,
		Filleted
		Kosher salt
		Tarragon Mustard Sauce:
2	oz	Dijon mustard
6	oz	Lowfat sour cream
1	bn	Fresh tarragon, chopped
		Pepper Melange:
1	tb	Each rough, cracked
		Peppercorns using black,
		White, pink and szechuan
		Peppers

Mix all sauce ingredients, season to taste, let stand to blend flavors

Outside charcoal grill with lid Double handful of wood chips, soaked in water Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon. Preheat oven to 325 degrees. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides of salmon pressing pepper into filet well. In a large non-stick pan, heat a little vegetable oil and sear filet on both sides for about 2 minutes each. (Cut filet in half if necessary.) Place salmon on wire rack of grill. Into a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the soaked wood chips on top of hot coals to create smoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smoking process. After second time, remove salmon to baking dish and place into 325 degree oven for 7 to 10 minutes until just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on the side. From: "Don Mcwhirter"

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