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Fingal's Hot Smoked Salmon
Renew your skin's vitality with Fingal's salmon recipe, a treasure trove of omega-3 fatty acids that helps to keep your skin hydrated and glowing, while its abundant protein content aids in repair for a youthful and radiant complexion.
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Ingredients
- 1kg fresh salmon fillet, scaled and pin boned
- 150g kosher salt
- 150g light soft brown sugar
- 350g full fat cream cheese
- Mixed soft herbs (chives, parsley, dill)
- 1 lemon, juice and zest of
- 1 large cucumber
- ½ tsp salt
- 1tsp turmeric
- 1 onion, finely diced
- 100g brown sugar
- 200ml white wine vinegar
- ½ tsp yellow mustard seeds
- 1tbsp corn flour
- freshly ground black pepper
- radish to garnish
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Method
- Salmon
- Thoroughly combine the kosher salt and light brown sugar for the salmon cure. Sprinkle half of this mix onto a non-metallic tray, place on the salmon fillet then sprinkle the remaining cure over the top. Cover with clingfilm and refrigerate for 24 hours.
- Wash off the salmon ensuring to take off any undissolved cure mix. Pat dry with a clean tea towel. Wrap in cling film again and leave in the refrigerator for a further 24 hours. 3. Hot smoke the salmon at 60°C until cooked. Cool down and store in the fridge.
- Herb Cream Cheese
- Finely chop your preferred herbs and mix them together with the cream cheese, lemon and freshly ground black pepper. Refrigerate until needed.
- Cucumber Relish
- Split the cucumber then thinly slice, season with salt, and leave for 20 minutes. Wash and drain them, then squeeze dry.
- Combine the remaining ingredients (turmeric, onion, brown sugar, white wine vinegar and yellow mustard seeds) and cook on the stove for 1 hour over a medium heat. Mix the corn flour with a tablespoon of water and gradually add to the relish to thicken. Puree with a hand blender. Allow to cool and store in an airtight container.
- To serve
- Slice the salmon with a sharp serrated knife. Spread a spoonful of the relish on a plate and place salmon on top. Add a nice spoonful of the herb cream cheese on the side and finish with slices of fresh cucumber and radish.
