Hot-smoked salmon with celeriac remoulade

Hot smoked salmon with celeriac remoulade. Photo / Terra Lynn Photograhy

Ingredients

500g or half fillet	Ora King Salmon
150g	pohutukawa wood chips, for smoking

Brine liquid

1 cup	soy sauce
¾ cup	brown sugar
¼ cup	sea salt
5 cloves	garlic
4 cups	cold water

Remoulade

2	egg yolks
½ Tbsp	wholegrain mustard
1 Tbsp	hot English mustard
1 clove	garlic, finely chopped
1 Tbsp	tomato ketchup
1 stick	celery, very finely diced
1 Tbsp	horseradish cream
1 tsp	salt
Pinch	cayenne pepper
Pinch	black pepper
1	lemon, juice and zest
200ml	sunflower oil
1	celeriac approx 500g, peeled and finely grated
2 Tbsp	finely chopped chives
1 small bunch	spring onions, finely sliced

Directions

1. 1. For the brine liquid: Put all ingredients in a potexcept for the water and bring to the boil. Take off heat and add the water to cool it down.
2. 2. Cut the salmon in 3cm square with skin and put into the brine in the fridge for 2 to 3 hours.
3. 4. Smoke the salmon in a fish smoker with the pohutukawa chips for 5 to 8 minutes
4. 5. For the remoulade: Combine egg yolks, mustards, garlic, ketchup, celery, horseradish, salt, peppers, lemon zest and juice and make as per mayonnaise, whisking oil slowly to form an emulsion, test, and check seasoning.
5. 6. Peel and grate celeriac, combine with remoulade sauce, chives and spring onions.
6. 7. Serve with the salmon and garnish as desired.

Note: Recipe differs slightly than that pictured