This hot smoked salmon recipe is a great one to try next time you’re entertaining – the rub firms up the fish so it’s easy to flake and add extra layers of flavour.
- 1 side of fresh salmon, skin left on
- 3 red onions, thinly sliced
- 2tbsp white wine vinegar
- a large pinch of sugar
- 150g sunblush tomatoes
- 2 large oranges, segmented
- a handful of micro herbs (optional)
- For the dry rub
- 30g sea salt
- 60g soft dark brown sugar
- 1tbsp coriander seeds, crushed
- You will need
- a hob-proof roasting tin, the base lined with a triple layer of foil, smoking chips (like you'd use for the barbecue), and a rack that’s large enough to accommodate the salmon
Mix together the dry rub ingredients then rub into the salmon flesh, cover and leave overnight in the fridge. Soak 3 handfuls of wood chips in cold water. Mix together the onions, vinegar and sugar with a pinch of sea salt, cover and leave at room temperature.
To smoke the salmon, drain the wood chips and spread over the base of the roasting tin. Take the salmon out of the brine and lightly pat it dry. Oil the rack on both sides. Put the roasting tin and rack on the hob and heat gently. Once the chips start smoking, put the salmon on top and cover tightly with a tent of foil. Turn up the heat and smoke the salmon for 20 minutes.
Turn off the heat, remove the foil; set aside. Put the salmon on a serving plate, add the onions without their liquid, the tomatoes and oranges. Scatter over the micro herbs if using. Serve with a crunchy green salad and steamed new potatoes.