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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.

  1. 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
  2. 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.