HOT SMOKED SALMON WITH SALSA VERDE
SERVES: 6
TIME: 30 minutes (not including smoking)
INGREDIENTS
2kg new season potatoes
400g piece of salmon fillet, deboned
(or buy it smoked if you don't have a smoker) 5 tbsp sea salt
3 tbsp brown sugar salsa verde (see recipe at right)
METHOD
1
If you don't have a smoker, buy pre-smoked salmon and bake it. Otherwise, mix the sea salt with the brown sugar and rub all over the salmon. Place the salmon skin-side down on a wire rack sitting inside a container – you don't want the salmon sitting in the salt solution as the salt starts to draw moisture out of it. Cover with plastic wrap and leave in the fridge overnight.
2
The next morning, remove the salmon, quickly wash it down under cold water, then pat it dry with paper towels.
3
Start up your hot smoker. Smoke the salmon pieces for approximately 30 minutes. The salmon should be cooked. If it's not, finish it in an oven.
4
Put the potatoes in a large pot and cover with cold water. Add salt and bring to the boil. Simmer for 10 minutes, then check the tenderness by inserting a knife through the potato. When it goes through easily, remove and drain.
5
In a large bowl, roughly smash the potatoes, then add three-quarters of the salsa verde. Break up the salmon flesh into the potatoes and mix. To serve, place in a large serving bowl and spoon over the remainder of the salsa verde.
GROWING
en-nz
2021-08-01T07:00:00.0000000Z
2021-08-01T07:00:00.0000000Z
https://thisnzlife.pressreader.com/article/282123524492485
NZ Lifestyle Magazine Group