If you love smoked salmon, this is the perfect recipe to try at home over our #FestivalofFlavour, it’s simple to do and you will really taste the difference. This is bound to impress your guests at any dinner party. Follow our easy 5-step guide for a quick, easy and delicious dish. Show us your results by tagging us in social media using #FestivalofFlavour & #FlavourAdventures
- Cured salmon fillet
- A roasting tray with rack
- Wood chips
- A cook’s blow torch
- Tea leaves (optional) – Earl Grey is a good choice
- Tin foil
- Place the wood chips (available online and in a variety of different flavours) in a small baking tray or foil punnet.
- Position the punnet inside the roasting tin, to one side, and using the blow torch set the wood chips alight until smoking and smouldering. This may take several minutes. Once smoking you can sprinkle on a generous pinch of tea leaves, for an added flavour adventure.
- Fit the rack into the roasting tin, over the wood chip punnet and lay the cured salmon fillet out on the rack on the other side of the tin, avoiding placing directly over the heat. NB: Any curing ingredients should be rinsed off the salmon before smoking.
- Cover the roasting tin completely with tin foil and leave for ten minutes, allowing the smoke to infuse the salmon.
- Slice the salmon thinly, and serve with cracked black pepper, a drizzle of olive oil, red onion, parsley & a squeeze of lemon.
“Wish Background” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0