Back in my Masterchef days, I sent someone home for serving salmon with a pin bone in it. It wasn’t long after that, in my restaurant, a portion of salmon was served to an unfortunate female diner who encountered a bone in her dish – she was insistent that I fire the chef right there on the spot. However, needless to say, I couldn’t fire someone for a simple mistake and the next time I encountered a bone on Masterchef I didn’t say anything! Anyway, moral of the story is to take a clean pair of tweezers and carefully remove ALL bones from the salmon before smoking it.
Salmon
| 1 side | NZ hot smoked salmon (Main) |
| 250 g | Full-fat cream cheese (Main) |
| 2 Tbsp | Green jalapeno Tabasco (Main) |
| ¼ cup | Capers (Main) |
Pickled cucumber
| 1 cup | White wine vinegar |
| 1 cup | Sugar |
| 1 tsp | Finely grated ginger |
| 1 | Telegraph cucumber, finely sliced (Main) |
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Directions
- To make the pickled cucumber, bring all ingredients to the boil and allow to cool before adding the cucumber.
- Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl.
- Arrange the salmon on a large serving platter.
- Pile the pickled cucumber over the salmon and serve with the jalapeno, caper, cream cheese spread on the side.
For more Christmas inspiration, see Simon'sglazed ham recipe.
