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.

Click to Enlarge

 

 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.

  • 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.

 

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