Smoked Salmon Sliders with Garlic Aioli

I had these at a party this summer and decided to try making these after getting an electric smoker for Christmas.



Step: 1

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.

Step: 2

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.

Step: 3

Remove salmon from brine and place on a wire rack to dry, about 30 minutes. Discard brine.

Step: 4

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.

Step: 5

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.


Per Serving: 320 calories; protein 13.6g; carbohydrates 159.5g; fat 22.3g; cholesterol 40.4mg; sodium 140.5mg.

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