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© David Loftus
hot smoked salmon with an amazing chilli salsa
main coursesI'm really excited about this one. There are two processes when it comes to smoking food: 'cold smoking', where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and 'hot smoking', which has the added heat source. It gives great results. All you really need is an old biscuit tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven – don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself!
PS A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, or have a go at doing it outside on your barbie.
Get yourself biscuit tin and place a handful or two of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver.
Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the hob, over a medium heat, and cook for 8 to10 minutes. After a couple of minutes it will start to smoke a bit.
While the fish is cooking, mix all the salsa ingredients together – you can go as light or as heavy on the chillies as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place on to individual serving plates. Spoon over some chilli salsa and sprinkle with your whole coriander leaves. Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
• from Jamie at Home
ingredients
• a sprig of fresh rosemary
• a few sprigs of fresh sage
• 2 x 200g wild or organic salmon fillets, skin on
• sea salt
• olive oil
• 1 lime, halved
• a few whole coriander leaves
for the chilli salsa
• 1–2 fresh red chillies, deseeded and finely chopped
• 2–3 medium-sized ripe tomatoes, deseeded and diced
• ½ a cucumber, peeled and finely diced
• juice of 1 lime
• 2 spring onions, trimmed and finely sliced
• a small handful of coriander leaves, picked and chopped
• 1 avocado, stoned, peeled and chopped
• extra virgin olive oil
• a few sprigs of fresh sage
• 2 x 200g wild or organic salmon fillets, skin on
• sea salt
• olive oil
• 1 lime, halved
• a few whole coriander leaves
for the chilli salsa
• 1–2 fresh red chillies, deseeded and finely chopped
• 2–3 medium-sized ripe tomatoes, deseeded and diced
• ½ a cucumber, peeled and finely diced
• juice of 1 lime
• 2 spring onions, trimmed and finely sliced
• a small handful of coriander leaves, picked and chopped
• 1 avocado, stoned, peeled and chopped
• extra virgin olive oil
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Here's a few tips: Keep the heat on your oven hob at it's lowest, this will ensure that the meat or fish you are smoking will be cooked thoroughly and it will not fill your house with smoke as much as it would if the heat was on high. Personally I think slow cooking is better than high temperature cooking anyway.
I only pierced the biscuit tin lid twice to allow a slower release of the smoke. Again this resulted in not smoking me out but also allowed the maximum amount of smoke and flavour to permeate the meats.
Try experimenting with various foods; meats, fish and cheeses are the usual smoking arsenals. Also vary the amount of chippings you use to get varying degrees of flavour and using robust herbs like rosemary, sage, thyme and oregano will add a twist to the flavour aswell. Just have fun with it!
Finally, if you cannot stand the thought of smoking food in your kitchen (it does stink by the way!) just do it outside by using your barbecue as the heat source. As an alternative you can use the barbecue instead of the biscuit tin but your barbeque will need a lid, just light the coals in the usual way, add the wood chippings and put the lid down, hey presto!
Thanks Jamie for this wonderful recipe.
I use a box with burners underneath outside the house to prevent the smell of the smoking process!
Thank you for your art!!!
i saw this recipe and it looks sooo healthy and simple, i cant wait to try it. what other fish can i use instead of salmon?
thanks
i cooked this dish step by step an only used the best ingrediens! me and my wife - we expected a wonderful meal because we love salmon. Unfortunately it was one of the worst things I have ever eaten! The fish was not eatable- i don`t know why but even our dog spit the fish out. It was very very spicy although we exactly followed step by step the preparing of the salmon....
We are absolutely dissappointed!!! And we had to leave all our windows open for half a day- never do this kind of cooking inside your kitchen!!!
I don't know how, but with a lot of coincidences this book - Jamie at home - is in front of me, in my house, at this moment! Incredible! In portuguese! In Brazil!
And tomorrow me and my boyfriend will do this recipe! Finally!
Você é o máximo.
Um abraço
I thank you and waiting back for your response.
I do need some tips i am cooking this friday whole salmon love fish for my friends 21st brithday for 4 of us got any recipes of how i can a good dish
(sorry for my english...)
I saw this recipe last weekend and now I want to do (and eat), but I don't understand some pices of the recipe, could you put it in portuguese at the website from GVT?
Thank you!
And congratullations for the program, you are fantastic!