(serves 5-6)

 

INGREDIENTS

1/3 cup Tawari honey {(his honey varietal has a light floral, butterscotch flavour)

2 teaspoons finely grated lemon zest

1 tablespoon rosemary leaves, crushed (use a rolling pin)

1 tablespoon table salt

700g -750g salmon fillet in one piece (bone out and skin off)

1 ¼ cups Manuka wood chips, or another hard wood (for smoking)

methylated spirits (for smoking)

Red Onion Pickle

Citrus Sour Cream

 

METHOD

To make marinade: Into a small pot set over a low heat put honey, lemon zest and rosemary. Cook for 2 -3 minutes, stirring, until ingredients are combined. Remove from heat and cool.

Pour through a fine sieve and discard solids.

Place salmon on a tray and sprinkle salt on both sides and gently rub all over salmon.

Drizzle marinade over both sides of salmon and gently rub it all over. Cover tray and place in refrigerator overnight or for up to two days.

To hot smoke salmon: For ease take a Teflon sheet and fold it so it is narrower than the smoker cooking rack and place it on rack. (Alternatively, lightly brush rack with oil). Remove salmon from marinade, pat it dry with paper towels, and place on prepared rack.

Lightly spread wood chips over the smoker tray. Place cooking rack into smoker.

Place the burner dishes on firm ground {or the unlit flat plate of a barbecue} and half fill dishes with methylated spirits. Light the meths and place smoker over burners. Place lid on smoker, two bricks on lid, and smoke salmon for 15 -17 minutes, without lifting the lid, until meths has evaporated. Very carefully remove the lid.

If using Teflon sheet bring corners of sheet together and lift salmon out onto a presentation platter or tray. Remove Teflon sheet. Alternatively use a large slice to remove salmon from cooking rack. 

Serve warm or at room temperature with Red Onion Pickle and Citrus Sour Cream. If you wish accompany with minted new potatoes and green salad.

 

Red Onion Pickle

(makes 340g) 

This is a refrigerator pickle and so handy to have in the fridge. Perfect with all cold meats and poultry, many barbecued meats and cheddar cheese.

 

 

INGREDIENTS

 

2 large red onions (quartered, layers pulled apart and cut into 2-3mm thick slices)

1/4 cup red wine vinegar

1/4 cup white wine vinegar

3 tablespoons sugar

3 bay leaves (preferably fresh)

3 small sprigs thyme

2 tablespoons coriander seeds

2 tablespoons mustard seeds

1 tablespoon extra virgin olive oil

½ teaspoon flaky sea salt

1/8 teaspoon freshly ground black pepper

 

METHOD

Place onions into a medium-sized bowl and cover with iced water. Soak for a minimum of 1 hour.

Drain and thoroughly dry onions.

Into a small pot set over a medium heat put vinegars, sugar, bay leaves, thyme, coriander seeds and mustard seeds. Stir and bring to the boil.  Pour over onions and leave to sit for 5 minutes.

Drain off liquids. Add oil and salt and pepper to onions and mix together.

Place in a clean container, or a sterilised jar, cover securely and refrigerate for up to four weeks. Only use a very clean utensil to remove onions.

 

 

Citrus Sour Cream

(makes 140g)

 

INGREDIENTS

½ cup sour cream

1 teaspoon finely grated lemon zest

1 teaspoon lemon juice

1 teaspoon finely grated orange zest

1 teaspoon orange juice

1 teaspoon finely grated palm sugar {or castor sugar if you prefer}

¼ teaspoon flaky sea salt

 

METHOD

Into a small bowl place sour cream, lemon zest and juice, orange zest and juice, sugar and salt.

Using a large fork or whisk, whisk vigorously to combine all ingredients.

Set aside at room temperature for thirty minutes to one hour for flavours to infuse.

Use immediately or store covered in refrigerator for up to four days.