LOYAL TO LOCAL
Maple glazed hot smoked salmon
r by Adam Purnell
Ingredients 1kg side of salmon fillet (skin on) 50ml Maple syrup Green herbs (lemon balm, parsley, lovage etc) Salt Wood smoking chips or chunks (oak preferably) Equipment Smoker or BBQ with a lid A hardwood board or plank
(oak is ideal) Basting brush
Method
n
1. Take a wooden board and lay down your green herbs on it, this will act as a barrier between the skin of the salmon and the board whilst adding flavour to the finished dish. 2. Place the salmon fillet skin side down on top of the herbs, sandwiching them between the fillet and the board. 3. Season the fillet liberally with salt and set aside for 30 minutes. 4. Set up your smoker or BBQ to cook indirect (a quick internet search will explain this) and set the vents to be cooking at around 150c.
5. Add the smoking wood chips or chunks to the coals, and place the salmon on the board in the smoker. 6. Baste the surface of the salmon with maple syrup every 10 minutes whilst it cooks in the hot smoke. 7. After around 30 minutes or when the salmon hits 65c in the thickest part it is ready. 8. Serve immediately with fresh green salad and new potatoes.
TOTALLY TELFORD
44
Made with FlippingBook interactive PDF creator