Chef Steve Roberts provides alternative methods (smoker, BBQ, oven) for smoking fish incorporated in this delicious smoked salmon recipe.
Serves: 4 Chef: Steve Roberts
- 4 each 120gm salmon fillets, skin off & bone out
- 100gm salt
- 100gm sugar
- 1 tbsp of finely chopped rosemary and thyme
- Mix the salt, sugar and herbs together and rub over the salmon and allow to cure for around 20 minutes. Remove and wipe off the cure mix.
- NZ Manuka wood chips
- Brown sugar
- 1 star anise
- 1 cinnamon stick
- 2-3 cardamom pods
- ½ large vanilla pod
- Peel from one orange
- Mix all ingredients together and place in a smoker lined with tin foil and place on a high heat (element or BBQ) until smoking. Reduce heat to low to ensure chips do not catch fire.
- Place salmon in the smoker (on the rack), replace lid and smoke for around 10 minutes (depending on the size and amount of salmon you are using). Check fish periodically to ensure an even smoking and ensure the smoke is not too hot and bitter.
- Alternative smoking method: Heat a BBQ to medium hot. Place the wood chip mix in a metal tray and place over single burner. Once the chips start to smoke, place the fish into the BBQ, turn heat to low and close the BBQ lid.
- Alternative smoking method: Remove lower rack of oven and heat to 200ºC (not fan bake). Place wood chip mix in an old pan and heat to smoking. Place salmon on a lined oven tray and place in oven. When wood chips are smoking remove from heat and place into the base of the oven. (Take care with his method as your oven will smell of the smoke mix for the next couple of days unless cleaned).
Almond, lemon & honey dressing:
- 100gm almonds, blanched, roasted & coarsely chopped
- 3 tbsp fresh lemon thyme
- 70gm Manuka honey
- 60ml lemon juice
- 120ml Lupi Extra Virgin olive oil
- Pound the almonds with a pestle and mortar until chunky and coarse.
- Add thyme, lemon juice and honey.
- Add the extra virgin olive oil and mix well to form a chunky paste.
Tomato & Bocconcini Salad:
- 4 small vine tomatoes
- 2 small or 1 large round of Bocconcini or Mozarella (fresh)
- Handful of fresh basil leaves
- Salt and pepper to taste
- Slice the tomato into four even rounds and fan slightly left centre on serving plate. Slice bocconcini and place in between each tomato slice.
- Place a basil leaf between each layer and repeat with remaining serving plates.
- Season with a little salt and pepper.
- Drizzle the salad and salmon with the almond, lemon and honey dressing.