Hot Smoked Cured Salmon | Donna Hay

Name: Hot Smoked Cured Salmon | Donna Hay
Ingredients: 1 x 1.2kg (1 lb 6 oz) salmon fillet, skin removed and pin-boned; 1 x 18cm x 50cm (7 inch x 19½ inch) cedar grilling plank, soaked in water+; 12 sprigs dill; ½ cup (180g/6¼ oz) honey; 1 teaspoon chilli flakes; cracked black pepper; ¾ cup (255g/9 oz) sea salt flakes; 1 cup (225g/8 oz) firmly packed brown sugar; 2 teaspoons chilli flakes; 300ml (10 oz) crème fraîche; 1½ tablespoons horseradish; ¼ cup finely chopped fresh flat-leaf parsley; 1½ tablespoons salted capers, rinsed and finely chopped; 2 teaspoons finely grated lemon rind

www.donnahay.com.au

You'll love using your barbecue to hot smoke this cured salmon. Trust me, it's worth the effort.

Keywords

donna hay
recipes
cooking
smoking
smoked
hot smoked
cured
cured salmon
whole salmon
salmon
grilling planks
cedar planks
dill
horseradish creme fraiche
barbecue
from scratch
how to hot smoke

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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