Chef, foodwriter, judge and advisor Ray McVinnie shared this home smoked salmon and seasonal salad recipe with us. Perfect for summer brunch, lunch or evening.
Serves: 4. Chef: Ray McVinnie
4 tbsp brown sugar
3 tbsp extra virgin olive oil
1 tsp flaky sea salt
600gm fresh salmon fillet, skin on
1 handful natural wood chips
1. In a bowl mix the brown sugar, olive oil and salt to make a thick paste.
2. Spread the paste evenly over the flesh side of the salmon.
3. Line a wok with tin foil and put the wood chips in the bottom.
4. Put the salmon on a rack in the wok, cover tightly with a close fitting lid or more foil and place over a high heat until you can smell smoke.
5. A little smoke usually escapes but if you are unsure, lift the lid or the foil and check the woods chips are burning.
6. Turn the heat to medium and smoke for 10 – 15 minutes or until salmon is just cooked through.
7. Remove the salmon from the wok, turn it onto a platter and peel off the skin.
8. Turn the salmon back up the other way so that what was the skin side is facing down.
9. Reserve while you make the salad.
4 tbsp extra virgin olive oil
2 tbsp lemon juice or to taste
1 large fennel bulb, coarse upper stalks removed, bulb halved, cored and very thinly sliced
500gm mixed coloured cherry tomatoes, halved
¼ cup pitted Kalamata olives
2 handfuls rocket leaves
Basil leaves for serving
1. Put the olive oil and lemon juice into a bowl.
2. Taste and season with salt and freshly ground black pepper. Reserve.
3. Put the fennel, tomatoes, olives and rocket onto a serving platter.
4. Break the salmon into large bite sized pieces and pile it onto the salad.
5. Drizzle the dressing over everything and sprinkle with basil leaves.