For an entree idea using this hot smoked salmon, I sauteed some potatoes in advance and flashed them in a hot oven just before serving to save time. Place some potatoes on the plate first then a couple of pieces of hot smoked salmon, a few lightly dressed salad leaves and finish with another piece of salmon on top. Top it all with a spoon of creme fraiche and a drizzle of new season olive oil. Easy!
Ingredients
| 1 ⅔ kgs | Salmon, skin on (Main) |
| 3 cups | Soft brown sugar |
| ½ cup | Salt |
| 1 Ltr | Water, cold |
| 1 ½ cups | Woodchips, manuka |
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Directions
- Place salmon, skin side up in a plastic container large enough to accommodate the salmon. (Cut the salmon in half if necessary)
- To make the brine, whisk sugar, salt and water together in a bowl and pour over the salmon. Cover container with lid or plastic wrap and place in fridge overnight or a minimum of 3 hours.
- Place a sheet of aluminium foil in the bottom of a stainless steel smoker (available at most camping or hardware stores) and sprinkle 1½ cups manuka woodchips evenly over the foil.
- Remove salmon from brine and place skin side down on a smoking rack in the smoker.
- Cover smoker with lid and place over a medium-high gas flame on your barbecue, or place smoker on the ground outside and light a small dish of methylated spirits underneath.
- Place a weight on top of the lid to prevent too much smoke escaping if required.
- Smoke for 12-15 minutes until salmon is just cooked and able to be flaked.
- Remove salmon from the smoker. Remove pin-bones with tweezers. Turn salmon over and remove skin and the blood-line.
- Best eaten on the day, otherwise refrigerate in an airtight container for up to 4 days.
