Smoked Salmon cups

We take the intimidation out of smoking fish at home with this smoked salmon recipe. 

Chai Spiced hot Smoked Salmon
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Chai spiced hot smoked salmon

Course: Breakfast
Servings: 6
Ingredients
Curing Mix
  • 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
Smoked Salmon
  • 2 cups smoking woodchips soaked in water
  • for 30 minutes
  • 1.5 kg salmon fillet skin on
Salad
  • 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
Instructions
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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