Smoked Salmon Reuben Recipe

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This Smoked Salmon Reuben will have you divebombing the nearest salmon run like the wild osprey in your heart. We won’t go as far as saying that you’ll return to your nest and mouthfeed the rest of your family, but hey—no judgment here.

PREP TIME

4 hrs 15 mins

COOK TIME

1 hr

SERVINGS

2

Ingredients

Smoked Salmon

  • (2) 1/3 lb salmon fillets
  • 1/2 cup soy sauce
  • 1 Tbsp garlic powder
  • 1 Tbsp brown sugar
  • 1/2 Tbsp onion powder
  • 2 lemons, juiced
  • Pepper, to taste

 

Red Cabbage Sauerkraut

  • 3 Tbsp olive oil, divided
  • 1 tsp caraway seeds
  • 1 red onion, halved & thinly sliced
  • 1/2 red cabbage, cored & thinly sliced
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 5 Tbsp apple cider vinegar, divided
  • 1 fennel bulb, thinly shaved

 

Fennel Garlic Cream Sauce

  • 3/4 cup sour cream
  • 1/4 cup cream cheese
  • 1 clove garlic, minced
  • 1/4 cup fennel fronds, finely chopped
  • 1/2 tsp toasted fennel seeds, freshly ground
  • 1/4 tsp salt

 

Smoked Salmon Reuben Build

  • 2 Tbsp butter
  • 4 slices Deli Swirl Rye
  • Fennel Garlic Cream Sauce
  • Smoked Salmon
  • Red Cabbage Sauerkraut

A Smoked Salmon Reuben cut in half with one half shown to the viewer above a cutting board and the other half of the sandwich

COOKING INSTRUCTIONS:
Smoked Salmon Reuben

Smoked Salmon

  1. Combine all ingredients in a bowl and mix until well-integrated. Brine salmon for at least 4 hours or overnight.
  2. Preheat smoker to 150º. Smoke salmon for 30-45 minutes, then raise temperature to 225º and cook for another 30-45 or until internal temperature of salmon reaches 145º. We used a 50:50 blend of applewood and hickory chips. Let salmon rest at least 10 minutes before making sandwiches.

Red Cabbage Sauerkraut

  1. Heat 2 Tbsp oil in pan over medium heat. Add caraway seeds and cook until fragrant (1-2 minutes).
  2. Add onion and cabbage and cook until cabbage starts to wilt. Stir in 2 Tbsp vinegar, salt, and pepper, then cook for another 4-5 minutes. Remove from heat. Let cool for a half hour.
  3. Stir in remaining 3 Tbsp vinegar and 1 Tbsp oil. Serve immediately or store in fridge.

 

Fennel Garlic Cream Sauce

  1. In a small bowl, mix all ingredients until well-combined. Chill until ready for use.

 

Smoked Salmon Reuben Build

  1. Melt butter in a large pan over medium-high heat. Toast both sides of bread until golden brown. Remove from heat.
  2. Build sandwich by topping one slice of bread with salmon fillet, then sauerkraut, then fennel garlic sauce. Top with other slice of bread and enjoy.

PAIRINGS:
Smoked Salmon Reuben

Sauvignon Blanc

Blanc de Noirs

Belgian Saison

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