A ROYAL PORTFOLIO RECIPE: HOT SMOKED SALMON
Bring The Royal Portfolio Dining Experience Home.
Celebrate any special occasion with Executive Chef Veronica Canha-Hibbert’s decadent Hot Smoked Salmon served with Apple Salad tossed in a creamy Aioli Dressing.
Flaky, indulgent and rich, this dish can be enjoyed on its own or used in a variety of dishes such as breakfast omelettes and creamy pastas.
400g Norwegian salmon (2 x whole fillets pin boned and scaled skin on)
50g coarse salt
50g white sugar
20g pink peppercorns, ground
5g fennel seeds
10g fresh fennel, stalks and fronds roughly chopped
1tbsp of oil
Mix all the curing ingredients together and sprinkle liberally over the fish on all sides. Refrigerate for 1 hour. Wash the cure from the salmon with cold water and pat dry with kitchen paper. Leave the fish uncovered in the fridge for 1 hour until completely dry. Rub the fish with oil to coat. Set up a stove-top smoker or the braai (I use a Big Green Egg and place the fish on an oiled smoking plank). Smoking planks are used as a versatile cooking method where food is placed on top of a fragrant plank of wood to cook over a heat source. The plank or wood has a characteristic flavour and aroma that it infuses into the food as heat is applied.
Carefully lift the salmon from the smoker. It should be an opaque pink and a metal skewer should easily go through the fish. If the fillets require more cooking, transfer to a hot oven for a few minutes. Serve with Apple Salad tossed in a creamy Aioli Dressing (see recipes below). You can either serve straight away or leave to cool and store wrapped in the fridge for a day. To reheat, just wrap in foil and heat in the oven until warmed through. I recommend 100g per portion.
400g mixed baby leaves
280g green apples, cored and sliced
280g red apples, cored and sliced
162g lemon, juiced
120g sticks celery, thinly sliced
240g bulb fennel, thinly sliced
8g mint, finely chopped
8g parsley, chopped
8g fennel fronds, chopped, plus extra to garnish
Mix all the ingredients together and toss with the Aioli Dressing.
8g parsley, chopped
8g fennel fronds, chopped
3g Maldon salt, to taste
1 lemon, juice
Mix all the ingredients together and season to taste. Add a squeeze of lemon.
The Royal Portfolio Foundation Itinerary