We are adding new information every day so please check back for further recipes!
We have many books which we have turned to on regular occasions to help us in our quest here at Olive Tree Farm. One book which is a particular favourite is called “Forgotten Skills of Cooking, by Darina Allen”. In the book it explains how to build both a hot smoker and a cold smoker. Smoked Salmon is cold smoked, and we love it. But something I spotted the other day in the book really caught my attention. Hot smoking, on the hob, in the kitchen, using a wok!
I had to test it out. It sounded intriguing. After a quick trip out to grab a nice slab of fresh salmon, the challenge began. What was particularly interesting was what was used to smoke the fish with. You might be surprised to read that there is no need to try and get hold of wood chips; the things that you need, will more than likely already be in your cupboard.
So here is how I did it and can I add, it was absolutely delicious. The end result was a subtle smoky flavour with perfectly cooked succulent flesh.
Wok-Smoked Salmon
Equipment
- Wok
- Aluminium Foil
- Small Wire Rack
Ingredients
- 450 g Salmon fillet
- 2 tablespoons Demerara Sugar
- 2 tablespoons Crystal sea salt
- 225 g Uncooked Rice
- 110 g Tea leaves
Instructions
- Lay the salmon in a shallow dish and rub the fish all over with the 2 tablespoons of salt and 2 tablespoons of the sugar. Leave it to rest at room temperature for about half an hour.
- Using long sheets of aluminium foil, line your wok making sure there is lots of foil overhanging the pan as you need to seal it completely to keep in the smoke. I used 3 long sheets.
- Once your fish has rested, using paper towel, rub off all the salt and sugar and pat your fish gently so it is dry.
- Put your rice, tea leaves and the remaining tablespoon of sugar in the foil covered pan and turn the hob to a high heat.
- When the rice and tea leaves start to smoke, put a small wire rack in the pan. Ideally you want the rack to be about 1.5” – 2” above the rice. Sit your fish on the rack. Cover with a tight fitting lid and then using the overhanging pieces of foil, tightly wrap them over the lid to seal in the smoke.
- Leave the heat on high for about 3-4 minutes and then turn it down to medium and continue to smoke it for around 12-15 minutes.
- When cooked, leave to cool.
Notes
This method can also be used for chicken breasts, minus the sugar. And if you can get hold of wood-chips then they can replace the rice.
If you are lucky enough to have a metal biscuit tin with a tight fitting lid you can use this straight over the hob. Line the inside with the foil and place your rice or wood-chips in the bottom, and again using a rack lay your fish or chicken on top of the rack once it is smoking and add the lid. Cook for about 15 minutes on low heat. Leave to rest for at least 12-15 minutes before serving.
One Comment Add yours