How to smoke salmon at home

Years ago, a fantastic chef taught us how to smoke salmon.  We get repeated requests to do this for friends and family – and everytime we make it, we get rave reviews.

You’ll need a smoker, but trust me, it’s worth beg, borrowing or stealing one to make this recipe.

Smoked Salmon with salade folle (crazy salad)

Serves Six

Ingredients

1kg fresh salmon fillet

4tbs sugar

2 tbs salt

4 tbs soy sauce

600g mesculin lettuce (or six different lettuce leaves)

1 punnet cherry tomatoes, halved.

1 continental cucumber, sliced finely

1 small bunch chives

2 golden shallots, peeled and very finely diced

200ml walnut oil

100ml raspberry vinegar

1tbs mustard

salt & pepper

Method:

Pin bone the salmon fillet.

Combined sugar, salt and soy sauce and marinate salmon fillet for at least an hour.

Place salmon fillet in a smoked and smoke for approximately 20 minutes over a low heat.

To make dressing, mix golden shallots with mustard in a bowl, add walnut oil, raspberry vinegar and stir.   Season with salt and pepper.

Add the lettuce to the dressing and toss gently.

Arrange lettuce on a place, garnish with cherry tomatoes, cucumber and chives.  You could also garnish with edible blossoms, but they’re difficult to come across in my neck of the woods.

Slice the smoked salmon into portions and serve on top of the salad.  Serve immediately.

 

Verdict:

This dish never disappoints.  The novelty of smoking your own salmon is a great talking point (not to mention the boys always share a few beers while they watch the smoker).  I think the dressing really sets this dish apart from other salmon dishes.

Any leftover salmon is lovely served on crackers with creme fraiche, a sprinkling of chives and a glass of cold bubbles.

Bon appetit!