Hot Smoked Salmon Recipe
From The Wild Boar
When we run our smoking courses in conjunction with Jo and Georgina from Smoky Jo’s, the hot Smoked Salmon is always one of the first things our “students” get to taste and it’s also a great introduction to smoking food for the first time.
It’s quite possible to do this without necessarily having to go out and buy any expensive equipment as you can smoke the Salmon in an old biscuit tin or you could also use a deep metal tray with a cooling rack then cover it with tin foil.
We use a Cameron stove top smoker which can easily be purchased from good garden centres or online.
It is also very important that you use sawdust for smoking food, i.e. not containing any oil that may have come from using a chainsaw. Oak is one of the most popular sawdust’s used for smoking.
Try this hot Smoked Salmon with sweet and sour red onions, chive creme fraiche and rocket salad recipe!
Sweet and sour red onions
300ml red wine vinegar
125g granulated sugar
3 red onions peeled and finely sliced
Boil the sugar and vinegar for 10 -15 minutes until it becomes a syrupy consistency then add the onions and boil for a further 5 minutes.
Remove from the heat, allow to cool and refrigerate.
Chive creme fraiche
125g of thick creme fraiche
1 tblsp chopped chives
salt and pepper to taste
Simply combine the ingredients and then refrigerate.
Salt and pepper
Dress the salad with the oil lemon juice and season.
Hot Smoked Salmon
1 x 100g Salmon steak per person
300 ml cold water
1/2 tsp brown sugar
1 tblsp white wine
1 tsp lemon juice
Sprig of parsley
Combine the above and stir until all of the salt has been dissolved.
Put the Salmon in a plastic container then cover with the brine and then refrigerate for 2 hours. Take the Salmon out of the brine and rinse under cold water, we are now ready to smoke the Salmon.
Sprinkle a handful of sawdust into the bottom of your tin or whatever you have decided to cook your Salmon in. Place the Salmon onto the cooling tray then carefully place into the tin,on the sawdust ( the Salmon should be about 1 inch above the thin layer of sawdust).
Cover with a tight fitting lid or tin foil and cook over a high heat for about 5-8 minutes.
In the meantime divide the onions onto the plates and dress the salad leaves.
Place the cooked Salmon onto the onions, spoon a quenelle of creme fraiche onto the Salmon then garnish with the salad.