Salmon is probably my favourite fish. To have it freshly smoked is even better, the fish is succulent and so flavoursome. Thanks to my fisherman Uncle we were lucky enough to be smoking a whole Salmon for tonight’s dinner. The setting couldn’t be better either we are staying at beautiful Lake Ohau and the weather is perfect.
Staying away from home means you often have to make do with what ingredients you have brought with you and the few you can pick up from the out of the way store. You often don’t have what you would have at home but sometimes this turns into a bit of a blessing in disguise.
We used a portable smoker with Manuka or ti tree wood chips.
Hoisin and Chilli Smoked Salmon
- 2/3 cup hoisin sauce
- 1/2-1 red Chilli, seeds removed, finely chopped
- 2 cloves garlic, finely chopped
- 2 inches fresh ginger, grated
- Salt and freshly milled pepper
- Few fresh thyme leaves to scatter
- 1 whole fresh salmon, butterflied or ask your fish monger to do it
Mix all marinade together except thyme leaves.
Prepare fresh whole salmon ,open out flat, flesh side up, pour over the marinade. Carefully transfer into the smoker and cook for 25 minutes then scatter with fresh thyme and leave for a further 5 minutes.
Bring to table warm and watch it disappear.