Hot Smoked Salmon Cups

• 1 cinnamon stick
• 1 star anise
• 1 black peppercorn
• 1 teaspoon ground ginger
• 1 clove
• 1 teaspoon ground nutmeg
• 250 g 9 oz salt
• 250 g 9 oz sugar
• finely grated zest of 1 orange

• 2 cups smoking woodchips soaked in water for 30 minutes
• 1.5 kg salmon fillet skin on

• 250 ml 9 fl oz/1 cup apple cider vinegar
• 2 teaspoons honey
• 1 cucumber cut into 1 cm (. inch) dice
• 2 baby cos romaine lettuces
• 3 avocados chopped
• 1 bunch mint leaves picked
• 1 bunch parsley leaves picked
• 6 lemon wedges

• Preheat oven to 175C (340F).
• To make the curing mix, place the spices onto a baking tray and bake in the oven for 10 minutes, until toasted and fragrant. Use a mortar and pestle or food processor to grind the spices to a coarse mixture. Combine the spice mixture with the salt, sugar and orange zest.
• To hot-smoke the salmon, drain the soaked woodchips and place them in the base of a smoker. Spread 1 cup of the curing mix over the skinless side of the salmon, and place skin side down on the rack above the woodchips.
• Heat the smoker on high heat for about 5 minutes, until it begins to smoke. Reduce the heat to low and smoke the salmon for 30 minutes.
• Turn off the heat and rest the salmon for 3–5 minutes before eating. For the salad, mix the vinegar and honey in a bowl.
• Add the cucumber and leave for 10 minutes, to pickle. Separate the lettuce into whole leaves to use as cups and place onto a serving board with the avocado, herbs and lemon wedges. Serve whole salmon on a board or still in smoking tray. Pull off chunks of salmon and serve in lettuce cups with cucumber, herbs, avocado and lemon.

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