Jamie at Home
By Jamie Oliver
Delicious served with new potatoes & a green salad
About the recipe
Just imagine how impressed your mates will be when you tell 'em you smoked the salmon yourself.
Recipe From
1 sprig of fresh rosemary
a few sprigs of fresh sage
2 x 200g wild or organic salmon fillets, skin on, from sustainable sources
olive oil
1 lime, halved
a few whole coriander leaves
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
1 small handful of coriander leaves, picked and chopped
1 ripe avocado, stoned, peeled and chopped
extra virgin olive oil
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.
I'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!
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