Thu, May 24 2012
hot smoked salmon with an amazing chilli salsa
I'm really excited about this one. There are two processes when it comes to smoking food: 'cold smoking', where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and 'hot smoking',
Ingredients
• a sprig of fresh rosemary
• a few sprigs of fresh sage
• 2 x 200g wild or organic salmon fillets, skin on
• sea salt
• olive oil
• 1 lime, halved
• a few whole coriander leaves
for the chilli salsa
• 1–2 fresh red chillies, deseeded and finely chopped
• 2–3 medium-sized ripe tomatoes, deseeded and diced
• ½ a cucumber, peeled and finely diced
• juice of 1 lime
• 2 spring onions, trimmed and finely sliced
• a small handful of coriander leaves, picked and chopped
• 1 avocado, stoned, peeled and chopped
• extra virgin olive oil
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PS A word of warning: this will make your house a bit smoky, so either open the
windows to get some fresh air through, or have a go at doing it outside on your
barbie.
Get yourself biscuit tin and place a handful or two of wood
shavings into the tin, followed by your rosemary and sage sprigs. Place your
wire rack in the tin, so it sits about halfway down, or bend some chicken wire
to fit. Carefully pierce the lid of the tin five or six times with a
screwdriver.
Most salmon fillets come around the same size and thickness,
so their cooking times are similar. Sprinkle the salmon fillets with salt and
rub with a drizzle of olive oil. Then lay them skin side down on top of the wire
(this acts like a grill rack) and put the lid on the tin. Place it on the hob,
over a medium heat, and cook for 8 to10 minutes. After a couple of minutes it
will start to smoke a bit.
While the fish is cooking, mix all the salsa
ingredients together – you can go as light or as heavy on the chillies as you
like. When the fish is ready, turn the heat off and leave it to sit for 3
minutes before opening the tin. This will allow any residual smoke and heat to
penetrate the fish. Lift the salmon fillets out and place on to individual
serving plates. Spoon over some chilli salsa and sprinkle with your whole
coriander leaves. Drizzle over some extra virgin olive oil and serve with the
lime halves and the rest of the salsa in a little bowl. Lovely with some new
potatoes and a green salad for lunch.
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