Hot Smoked Salmon + Avocado Salad

Smoking the Salmon

|n a recent food magazine they had recipe for hot smoked salmon, so I decided to give it a go.

To smoke the fish they recommended a deep roasting tin with a rack, but I used a wok and a round defrost rack from the microwave, as you need air to go all around the fish.

Method:

Scatter a good handful of earl grey tealeaves on the bottom of the wok / pan, fit in the rack.
Mix together the juice of one lemon with 1 tbsp of brown sugar, dissolve the sugar in the lemon juice and brush the salmon with this.
Lay skin side down on the rack.
Make a hood with tin foil and cover the wok / pan.
Put on a low heat for 10 mins, turn off the heat and leave to smoke for a further10 mins, lift out. Serve hot or cold.

I used the salmon cold for a starter at a dinner party, it went down very well recipe to follow.

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Mayonnaise:

Juice of Half a Lemon
2 to 3 tblsp of Mayonnaise
Chopped fresh Chives
To Decorate Curls of Lemon Zest and Chopped Chives

Mix the mayonnaise with the lemon juice and chives, put into little pots and decorate.

Avocado Salad:

Ingrediemts:

1 Bag of Mixed Leaves to Include Rocket and Watercress

1 Bunch of Spring Onions Chopped

2 Avocados sliced

Home Smoked Salmon Dressing

Ingredients:

Juice of 1 /2 or 1 Lemon

2 tsp Whole grain Mustard

1 Clove of Garlic Crushed

1 tblsp of Honey

3 to4 tbsp of Good Quality Olive Oil

Put all the dressing ingredients into a jar and shake well.
Toss the leaves and the avocado slices in the dressing, arrange them on serving plates, top with the spring onions and salmon.

I served these with little pots of lemon and chive mayonnaise, i.e.