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Hot Smoked Wild Salmon
Rare Recipe from Duncan Barham, The Grove Narberth
Chef Duncan Barham's style is a mix of modern British influenced by classical French techniques. He has fully embraced the ethos of eating locally, helping develop The Grove's kitchen garden and exploring the numerous foraging opportunities in and around their 26 acres.
Hot Smoked Wild Salmon (serves 6 as a main course, 10/12 as a starter)
INGREDIENTS
- 1 side of wild salmon (ask your fishmonger to remove the skin and pin bones)
- A handful of beechwood chippings
- 100g of table salt
- A lemon, cut into wedges
You will need a cooling rack, a roasting tray big enough to fit the cooling rack in and some kitchen foil.
METHOD
- Place the salmon on a chopping board and with a sharp knife remove any of the brown fat from the skin side of the fish.
- Sprinkle a large tray with half the salt and lay the salmon on top. Cover the salmon with the remaining salt and refrigerate for 2 hours.
- Rinse the salmon well under cold running water for about 7 or 8 minutes. Give the flesh a good rub to ensure all the salt is removed. Pat the fish dry with kitchen paper or a clean tea towel and cut into the size portions you require. Place the portions on the cooling rack.
- This is now a good time to open your kitchen windows and turn on the extractor fan!
- Take your roasting tray and sprinkle the beechwood chips into the bottom of it. Tightly cover the tray with foil and place over a medium heat on the hob for a few minutes until the wood chips start to smoke. Lift the foil and pop the cooling rack into the roasting tray. Replace the foil making sure you seal it around the edges of the tray to ensure the smoke remains within. Reduce to a low heat and cook for 8 minutes for starter size pieces and about 12-14 minutes for main course size.
- Remove from the heat and allow the tray to cool slightly. Pull away the foil and gently transfer the salmon to a plate. Squeeze the lemon over the salmon to season.
- The salmon can be eaten straight away whilst still warm or chilled in the fridge and served cold.