Hot Smoked Salmon Salad
By: Anonymous
Published: Wednesday, December 2, 2009 - 11:46pm

Ingredients




12 butter milk biscuits
60 grams herb compound butter
1 bn watercress
500 grams fresh Atlantic salmon, (about 1 pound)
50 grams coarse salt
4 clv garlic, minced
10 cracked peppercorns
50 grams brown sugar
1 tablespoon mustard seeds
100 grams wood chips, for smoking
For the aioli
1 egg yolk
50 grams garlic
250 ml olive oil

Preparation

1 Preheat the oven to 375 degrees Fahrenheit. 2 Leave the skin on the salmon and coat it with the sugar, mustard seed, peppercorns, salt and garlic. Set aside in the fridge overnight. Remove the salmon from the fridge, wash off the marinating ingredients and pat the fish dry with a cloth. 3 Put the wood chips in the bottom of a deep baking tray, sprinkle them with water. Next, place a wire rack on top of them and the salmon on the rack. Cover with tin foil and seal the package well. Put the pan on the stove-top over a high heat to smoke for 1 to 2 minutes. After this time, move it to the oven to finish cooking for 6 to 8 minutes. Remove from the oven and set aside to cool. 4 Flake the salmon and mix it with the aioli to make a salad. Serve on a biscuit that has been generously buttered with the herb butter, garnish with watercress.