FOOD + DRINK
A KENTISH CHRISTMAS CONT .
Hot Smoked Salmon , Salted Yogurt and Fennel Salad
Recipe By : Kent Cookery School , Ashford www . kentcookeryschool . co . uk
Just because winter cooking is here , doesn ’ t mean we can ’ t utilise our BBQs this season . Get those coals lit and get ready to smoke some beautiful pink salmon on your BBQ . This Hot Smoked Salmon is incredibly versatile , so why not smoke a whole side – use some for this delicious starter and the left overs for canapes , salad or our favorite on muffins with some scrambled eggs Christmas morning .
Serves : 4 Ingredients :
For the salmon
• 600g Salmon
• Zest of lemon
• Dill
For the brine
• 10 % salt to water
• Lemon
• Bay
• Thyme
• Honey
Salted Yogurt and Fennel Salad
• 100g whole-milk Greek yogurt
• 2 tbsp fresh lemon juice , divided
• Sea salt
• 3 tbsp whole grain mustard
• 2 tbsp coarsely chopped capers
• 3 tbsp extra-virgin olive oil , divided , plus more for drizzling
• 1 large fennel bulb
• 2 lb . hot-smoked salmon
• Freshly ground black pepper
Method :
1 . Place all ingredients for the brine together and place the salmon in the brine for 10 hours .
2 . Place your salmon on a flat smoking tray and grate 1 / 2 the lime zest over the salmon and season with sea salt .
3 . Prepare the BBQ for indirect heat , around 180 º C .
4 . Place the salmon onto the grate over indirect heat . Add the wood chips directly onto the coals and place the lid onto the BBQ .
5 . Smoke for around 10-15 minutes . Core temperature to be 52 º C .
For the salad : 1 . Mix the yogurt and 1 tbsp of lemon juice in a small bowl ; season with salt .
2 . Mix mustard , capers , and 2 tbsp of oil in another small bowl . Set dressing aside .
3 . Cut fennel stems away from bulb , then cut fronds away from stems ; you ’ ll use each part , but they ’ re prepared separately . Thinly slice stems crosswise and place in a medium bowl . Coarsely tear fennel fronds until you have about 1 cup and add to the bowl . Remove tough outer layers from the fennel bulb ; discard . Slice bulb in half , then thinly slice crosswise ; add to bowl . Add 1 tbsp oil and remaining 1 tbsp lemon juice , season with salt , and toss to coat .
4 . Divide seasoned yogurt among plates and use a spoon to spread it out . Using your hands , break salmon into big flakes and arrange over yogurt . Spoon mustard dressing over salmon and scatter fennel salad on top . Drizzle with more oil and season with lots of pepper .
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