A warm smoked salmon which is light, subtle and absolutely delicious
Submitted by Chef Nick Jones
- ½ Side of pin boned salmon, skin off
- Smoking Mix
- 1 cup of rice
- I cup of white or brown sugar
- 10g Quantock lavender, fresh or dried
- Chinese steaming basket
- Large pot or wok big enough for Chinese basket
- Silver foil
Line the pot/wok with 2 layers of foil to protect it.
Place sugar & rice on top of foil and heat on stove until sugar starts to melt and turn brown.
Add Quantock lavender and wait until it start to smoke.
Place salmon in Chinese basket, put on top of the smoking mix in the wok and cover wok with lid.
Smoke for about 20-30 minutes.
Serve warm with brown bread and horseradish sauce and a slice of lime or lemon.