Richard Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and 'Everything Bagel' Vinaigrette

Ingredients

• 1  avocado pitted ripe halved
• 4 servings everything bagel" vinaigrette for serving
• 1 tablespoon capers drained
• 8  cherry tomatoes peeled
• 2 cups pumpernickel bread cubed lightly toasted toasted ()
• 2 tablespoons parsley fresh chopped
• 1 teaspoon tarragon fresh chopped
• 1 large hardboiled eggs white separated
• 4 servings pepper black freshly ground to taste
• 0.5 cup fries 
• 0.5 small onion red finely chopped
• 16 ounce salmon fillet wild

Equipment

• bowl
• frying pan
• aluminum foil
• stove
• spatula
• melon baller

Directions

1. Spray the rack of a stovetop smoker with cooking spray and set the salmon on it.
2. Pour the hickory chips into the chamber of the smoker, close the lid three-quarters of the way, and heat over medium heat. After about 5 minutes, when the chips begin to smolder, open the lid and place the salmon on the rack over the chips. Close the lid and remove from the heat.
3. Let stand for 5 to 6 minutes.
4. Meanwhile, in a large bowl, combine the bagel, onion, and capers. With a small melon baller, cut balls from the avocado and add to the bowl along with the tomatoes. Finely chop the hard-boiled egg white and add it, along with the parsley and tarragon. Season with salt and pepper and gently toss with a rubber spatula.
5. Drizzle enough vinaigrette over the pumpernickel mixture to moisten. Toss very gently.
6. To serve, transfer the salmon to four plates. Divide the pumpernickel salsa among the plates.
7. Drizzle the remaining vinaigrette over the salmon and crumble the egg yolk over the salmon.
8. Serve immediately.
9. Note:that rests on top of the chips, simply roll pieces of aluminum foil into tight sturdy rods and lay them close together in the pan; spray them with cooking spray before you heat the hickory chips.
10. Place the salmon on the rack or foil rods and smoke as directed.