Hot Smoked Salmon with Herb Yoghurt
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Hot Smoked Salmon with Herb Yoghurt
Recipe by Michael Weldon
Ingredients
4 pieces of salmon
rub
1tbs brown sugar
1tbs black pepper
1tbs sea salt
smoking
½ cup wood chips
2tbs rice
1tbs tea
1tbs brown sugar
dill cucumbers
2 packs baby cucumbers
½ cup apple cider vinegar
¼ cup sugar
¼ cup water
1tsp salt
½ bunch of dill, chopped
herb yoghurt
1 cup Jalna greek yoghurt, hung for 6 hours
½ bunch chives, sliced
½ bunch parsley, chopped
½ bunch dill. chopped
1tbs grain mustard
¼ tsp hot sauce
black pepper
sea salt
lemon for serving
Method
In saucepan bring the apple cider vinegar, sugar, water and a pinch of salt to the boil. Add the cucumbers and dill to a bowl. Once the liquid is boiled pour over the cucumbers and leave on the bench to cool.
Coat the cut sides of salmon pieces in the rub. Place a wok over the heat and add a piece of foil into the bottom and add the smoking mix to the foil. Heat until the wood chips begin to smoke. Place the salmon on a rack that fits into the wok. Place into the wok and add the lid. Turn the heat down to low and smoke for 8-10 minutes. Once the fish is cooked through remove.
In a bowl mix together all the herb yoghurt ingredients, add a pinch of salt and black pepper.
Serve the smoked salmon with pickles and herb yoghurt on the side.
