📝 About This Recipe
Transform a humble pantry staple into a sophisticated culinary masterpiece with this cold-smoking technique. This recipe infuses rich, velvety dairy with a delicate veil of hickory or applewood smoke, creating a complex profile that balances bright lactic tang with deep, earthy undertones. It is an essential 'secret weapon' condiment that elevates everything from rustic baked potatoes to high-end contemporary appetizers.
🥗 Ingredients
The Dairy Base
- 16 ounces Full-fat Sour Cream (high quality, preferably organic with no added thickeners)
- 2 tablespoons Heavy Cream (to adjust consistency for better smoke absorption)
The Flavor Enhancers
- 1/2 teaspoon Maldon Sea Salt (crushed between fingers)
- 1 teaspoon Fresh Lemon Juice (to brighten the smokiness)
- 1/8 teaspoon White Pepper (finely ground)
Smoking Aromatics (Optional for Smoker Tray)
- 2 cups Hickory or Applewood Chips (soaked for 30 minutes if using a traditional smoker)
- 1 tablespoon Dried Rosemary (added to wood chips for herbal notes)
- 4 cups Ice Cubes (to maintain a cold environment)
👨🍳 Instructions
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1
Begin by placing your sour cream and heavy cream in a medium glass mixing bowl. Whisk gently until the mixture is smooth and slightly loosened; this increased surface area allows the smoke to penetrate more effectively.
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2
Transfer the cream mixture into a wide, shallow glass baking dish (like a 9x9 inch pan). Spread it out into a thin, even layer no more than 1 inch deep.
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3
Prepare your cold-smoking setup. If using a pellet grill or offset smoker, ensure the temperature does not exceed 80°F (26°C). If it is a warm day, fill a larger tray with the 4 cups of ice and set your dish of sour cream directly on top of the ice.
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4
Ignite your wood chips or smoking pellet tube. Applewood provides a fruity, subtle sweetness, while Hickory offers a bolder, traditional BBQ profile.
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5
Place the sour cream (on its ice bed) into the smoker. Close the lid and ensure there is steady, 'blue' smoke—thin and translucent, not thick and billowy.
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6
Smoke the cream for 60 minutes. Every 20 minutes, use a silicone spatula to gently fold the cream from the edges to the center to ensure even smoke distribution.
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7
Taste a small amount after 1 hour. If you desire a deeper, more 'campfire' flavor, continue smoking for another 30-60 minutes, checking the ice melt frequently.
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8
Once the desired flavor profile is achieved, remove the dish from the smoker. The cream may have a slight yellow or ivory tint on the surface; this is normal.
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9
Transfer the smoked cream back into a clean glass bowl. Stir in the Maldon sea salt, white pepper, and lemon juice.
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10
Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
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11
Refrigerate for at least 4 hours, or preferably overnight. This 'curing' time allows the volatile smoke compounds to mellow and integrate with the fats.
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12
Before serving, give the cream one final whisk to restore its silky texture and adjust seasoning if necessary.
💡 Chef's Tips
Always use full-fat dairy; the fat molecules are what trap and hold the smoke flavor. Keep the temperature low—if the sour cream melts or breaks, the texture will become grainy and unappealing. If you don't have a smoker, use a handheld smoking gun by trapping the smoke in a bowl covered with plastic wrap for 5-10 minutes. Avoid using Mesquite wood, as it can be too overpowering and bitter for delicate dairy products. Store in an airtight glass jar; plastic containers can absorb the smoke scent and hold it indefinitely.
🍽️ Serving Suggestions
Dollop generously over a salt-crusted baked potato loaded with chives and crispy pancetta. Serve as a sophisticated dip for charred shishito peppers or roasted baby carrots. Use as a base for a smoked ranch dressing by thinning with buttermilk and adding fresh dill. Pair with smoked salmon blinis and a glass of dry, crisp Champagne to cut through the richness. Top a bowl of spicy beef chili to provide a cooling, aromatic contrast to the heat.