Smoke-Bomb Salmon Recipe
Delicious marinated salmon, smoked over whisky barrel wood chips to give it a truly sensational taste.
1kg salmon fillet, pinboned, skin on
1 loaf rye bread
250g crème fraiche
200g caster sugar
200g malden salt
2 tbsp pink peppercorns, lightly crushed
1 whisky barrel smoke bomb
Mix the sugar, salt and peppercorns together in a bowl until well mixed then add the whisky and stir until it makes a paste.
Take a third of the paste and spread over the bottom of a dish, big enough to take the salmon fillet.
Lay the salmon on top, skin side down, then add the rest of the salt paste and spread all over the top of the salmon to cover totally.
Cover with cling film and place in the fridge for 12 hours.
Remove and wash the paste off of the salmon then pat the salmon dry.
Heat a barbecue until it’s medium hot, add the smoke bomb and leave it until it begins to smoke.
Place the salmon, skin side down onto the barbecue then pull the lid down to cover the top and leave to smoke for 10 minutes.
Remove and either serve warm flaked over chunks of rye bread or leave to cool down and serve thinly sliced on rye bread, with a little crème fraiche.