Smoked Salmon with Tahini and Burnt Butter

Vegan Recipe
Eating without meat or dairy can be just as exciting.

Our festive delight – Smoked Salmon with Tahini and Burnt Butter. This sensational dish is set to steal the spotlight at your Christmas feast, blending glamour and tradition in every succulent bite.

Picture this: a generous side of salmon, infused with the rich culinary heritage of Lebanon, takes on a luxurious twist with smoky undertones.

The flavours are a dance of aromatic fennel seeds, the citrusy zing of preserved lemons, and the comforting warmth of burnt butter. Each element intertwines seamlessly, creating an experience that transcends the ordinary.

The Tahini Sauce adds a velvety touch, combining the nuttiness of tahini with the citrusy kick from lemon and orange juices, heightened by the aromatic embrace of garlic. This luscious sauce is the perfect companion to the star of the show, enhancing the overall richness and depth of the dish.

Enter the Pomegranate Tabouli, a vibrant melody of colors and textures. Juicy pomegranate seeds burst with sweetness, harmonising with finely chopped flat-leaf parsley, diced tomatoes, and finely diced brown onions. This traditional Lebanese tabouli adds a refreshing contrast to the richness of the salmon, elevating the entire experience.

And then, there’s the pièce de résistance – Burnt Butter. Melted to perfection, salted butter dances with golden pine nuts, infusing the dish with a nutty aroma and a delicate crunch. This final touch ties everything together, creating a symphony of flavors that will leave your guests in awe.

As you gather around the festive table, let the Smoked Salmon with Tahini and Burnt Butter be the heart of your celebration. It’s more than a dish; it’s a culinary journey that connects hearts and palates. With every bite, savor the perfect amalgamation of tradition and innovation, making this Christmas feast an unforgettable experience.

Cheers to joyous celebrations and delectable moments!

Aldergrills BBQ Recipe Smoked Salmon with Tahini and Burnt Butter Hero

Smoked Salmon with Tahini and Burnt Butter

Smoked Salmon with Tahini and Burnt Butter, this recipe promises to be the star of your Christmas feast – the Smoked Salmon with Tahini and Burnt Butter.
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 8 people
Calories 10 kcal


  • Hark Chubby Smoker
  • Heat Resistant Gloves
  • FireBoard 2 Drive
  • Long Tongs
  • Lump Charcoal, (Hardwood Lump Charcoal)
  • Ironbark Firewood
  • Red Devil Blow Torch


  • 1.2 kg side of salmon
  • 8 cloves garlic
  • 2 preserved lemons
  • 2 ½ tbsp extra-virgin olive oil
  • 1 tsp fennel seeds
  • 1 tsp salt
  • 10 g ginger
  • Tahini Sauce
  • 150 g Tahini
  • 1 Juice of lemon
  • 1 Juice of orange
  • 3 cloves garlic
  • Pomegranate Tabouli
  • 1 Pomegranate
  • 1 bunch flat-leaf parsley finely chopped
  • 1 tomato diced
  • 1 brown onion finely diced
  • Burnt Butter
  • 75 g salted butter
  • 50 g pine nuts


  • Preheat the Smoker
  • Start by getting your offset smoker ready. Preheat it to a steady temperature of 180°C (350°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
  • Prepare Salmon
  • In a blender, mix together minced garlic, chopped preserved lemons, extra-virgin olive oil, fennel seeds, salt, and ginger to create a marinade.
  • Using a tray, place the salmon on a large piece of baking paper. Pour the marinade over the salmon, ensuring it’s evenly coated.
  • Place it on the smoker for approximately 40 minutes or until the salmon is cooked through at 140 – 145°F.
  • Make Tahini Sauce
  • In a bowl, whisk together Tahini, lemon juice, orange juice, water, and minced garlic until smooth. Adjust the consistency with a little Greek yogurt if needed. Set aside.
  • Make Pomegranate Tabouli
  • Using a sharp knife, chop the flat-leaf parsley, onion, and tomato finely.
  • In a bowl add the flat-leaf parsley, onion, tomato, and pomegranate seeds and gently stir to combine, season with salt and pepper.
  • Prepare Burnt Butter
  • In a small saucepan, melt the salted butter over medium heat. Allow the butter to cook until it turns a deep golden brown and emits a nutty aroma. Add the pine nuts and let them toast in the browned butter for a couple of minutes. Remove from heat.
  • Assemble Dish
  • Drizzle the Tahini Sauce generously over a serving platter.
  • Place the smoked salmon on top of the tahini bed.
  • Add the pomegranate tabouli to the top of the smoked salmon.
  • Carefully spoon the burnt butter and pine nuts over the smoked salmon, pomegranate tabouli, and tahini sauce.
  • Enjoy! x
Keyword Salad, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.

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