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Home Smoked Salmon with Sweet Miso Sauce

Idea from Sky Taste

Equipment:
wok
steamer
tin foil
wood chips/powder - e.g. whiskey bar & green tea in bottom of pan, heat. Once hot, turn off heat and leave for about 5 mins.

Lay 2 layers of foil in the bottom of the wok (for easier cleaning). Add 2 handfuls of wood chips and place over a high heat. Optionally add 1/2 cup water, or just dry smoke. Position the bamboo steamer over top of the chips.

Slash each salmon fillet 4 times and lay on a banana leaf (or tin foil) in the steamer.

After steaming, fry the salmon in peanut oil (or you can cure the salmon before smoking, then there's no need to cook).

Serve with boiled broad beans seasoned with salt and pepper, and topped with sweet miso sauce

Sweet Miso Sauce

3 tablespoons (palm) sugar
1/4 cup sake
3 tablespoons mirin
2 tablespoons rice vinegar
1/3 cup white miso
1 tablespoon finely grated ginger (optional)
1/4 cup peanut oil
chopped mint

Whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined.

 

Tea-Smoked Wild Alaskan Salmon with Crème Fraîche and Chilli Jam

From Waitrose

This dish, combining the bass-note sweetness of the chilli jam and the smokiness of the fish, is otherworldly. The recipe makes more jam than you need, but it will keep in the fridge for a few months. Serves: 4

4 wild Alaskan salmon fillets
4 tbsp crème fraîche
1 tbsp olive oil
2 limes, in wedges
45g muscovado sugar
60g caster sugar
125g lapsang souchong tea leaves

Chilli jam:
1kg plum tomatoes, halved
1 tbsp mustard seeds
8 garlic cloves, peeled and chopped
5cm fresh root ginger, peeled and finely chopped
5 red chillies, seeded and finely chopped
140g caster sugar
5 tbsp fish sauce

Preheat oven to 150°C/gas 2. Lay the tomatoes cut-side up on a baking tray. Roast on the middle shelf of the oven for 2 hours. Remove; cool slightly.

Toast the mustard seeds in a pan on a low heat till they begin to pop, then remove and grind to a powder with a pestle and mortar.

Put the roasted tomatoes in a large pan, add the ground mustard seeds, the garlic, ginger, red chillies, sugar and fish sauce. Place on a very low heat and cook for 2½ hours, stirring occasionally, until dark and sweet. Allow to cool, then transfer to sterilised jars.

Shape a round tray from a double layer of foil, to fit the bottom of a wok. Mix the sugars and tea leaves together and put into the foil tray; put the tray in the wok. Place a trivet or wire rack over the top, resting it on the rim of the wok. Put each salmon fillet on a piece of baking parchment cut to the same size as the fish and place on the trivet. If you have an extractor fan over the hob, turn it on. Cover the wok with its domed lid and put over a high heat. It will take about 10 minutes for the smoke to get going. Cook for another 6–8 minutes, then turn off the heat and leave for 3 minutes to cook through.

Flake the fish and divide onto plates. Place 1 tbsp crème fraîche on top of each salmon fillet and top with 1 tsp chilli jam. Drizzle with the olive oil and serve with lime wedges.