Hot-Smoked Salmon Salad with Curly Endive and Bacon

Suggested wine: California or French chardonnay; Beaujolais; rosé

Once you have tried hot-smoking salmon, whether in a stovetop smoker, a wok, or on the grill, you’ll wonder how a piece offish with almost no embellishments can taste so good. This is great-tasting diet food! Assemble the salad while the salmon is smoking, and in 25 minutes you will have a fabulous main-course salad. A crusty loaf of bread is all you’ll need.

SERVES 4

• 1 heaping tablespoon alder wood chips
• Nonstick cooking spray
• 1 center-cut salmon fillet (about 1½ pounds), skin on and scaled, pin bones removed, skin dried by wiping with a knife
• Juice of ½ lemon
• Freshly ground pepper
• 1 head curly endive (about 12 ounces), torn into bite-sized pieces
• 2 hard-cooked eggs, (see Cook’s Note)
• 3 strips cooked bacon, crumbled
• 6 tablespoons extra-virgin olive oil
• 1½ tablespoons cider vinegar
• 1 tablespoon heavy (whipping) cream
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon kosher or sea salt
• 1 tablespoon chopped fresh tarragon

Using a stovetop smoker or wok, place the wood chips in a small pile in the center of the pan. Place a drip tray, covered with aluminum foil, on top of the chips. If using a wok, set a large sheet of aluminum foil loosely in place over the wood chips. Place a wire rack, sprayed with nonstick spray, on top of the drip tray or foil. Arrange the salmon on top, squeeze the lemon juice over the salmon, and sprinkle with freshly ground pepper. Slide the lid on the stovetop smoker or cover the wok, leaving it slightly open, and then place the smoker over medium heat. When the first wisp of smoke appears, close the lid. Smoke the salmon for 17 minutes. Turn the heat off and leave the salmon in the smoker, covered, for an additional 5 minutes.

WHILE THE SALMON IS SMOKING, MAKE THE SALAD: In a large bowl, toss together the endive, chopped eggs, and bacon. In a small bowl, whisk together the olive oil, vinegar, cream, mustard, sugar, salt, and pepper to taste. Add the tarragon and stir until combined.

When the salmon is done, give the dressing a final stir and toss with the salad. Arrange the salad on 4 dinner plates. Cut the salmon crosswise into 4 pieces and place a salmon fillet in the center, on top of the salad, and serve immediately.