Hot Smoked Salmon With Sweet Chilli Citrus And Mint Recipes

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING

Steps:

• Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
• In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

HOT-SMOKED SALMON

Steps:

• 1. First you need to salt your fresh salmon fillet to extract some of the moisture. This will enable it to take on the smoky flavor more easily and cook safely. Cover the base of a dish with about 1cm of salt and place the fillet skin side down on the salt. Sprinkle some dry dill onto the fillet followed by a generous amount of salt making sure to cover the fish completely with more salt on the thicker parts. Leave it in a cool place for 2-3 hours.
• 2. Remove the fish from the now damp salt and wash it thoroughly in cold fresh water.
• 3. Place the fillet on a drying rack for at least an hour and preferably more.
• 4. Fill your smoker with beech, oak or fruit wood sawdust having soaked a hand full of the sawdust in Whiskey (don't use your best Hebredean single malt for this).
• 5. Place your fillet in the smoker and gently smoke for 12 hours. A brief hot smoke (about 60-80 degrees) of about 30 minutes followed by a long cold smoke (under 30 degrees C) works well. I used an insulated smoker like this one http://www.outdoorcook.co.uk/collections/smokers/products/professional-meat-fish-smoker , but there are loads of different types around and you may even be able to use your BBQ although insulation is important to maintain lower temperatures and an electric element or gas makes for easier use.
• 6. Remove the fillet and check it is cooked through before serving. It can be eaten in leafy salads, with boiled new potatoes, on bread, with pasta and all it needs is a bit of Lemon juice to bring it alive!
• 7. Enjoy.