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Hot Smoked Cured Salmon Recipe
How to Make Hot Smoked Cured Salmon
Method
To make the curing mix, combine the salt and sugar in a bowl. Place ⅓ of the mix into the base of a large baking dish. Place the salmon on top and sprinkle with the remaining curing mix. Refrigerate for 3-4 hours. Rinse the salmon to remove the curing mix. Pat dry with paper towels. Transfer salmon to a wire rack on a large tray and refrigerate, uncovered, overnight until salmon is completely dry. While the salmon is in the fridge, soak wood grill planks in water for at least 1 hour. Remove planks from water and let any excess water drip off. Heat a barbecue grill to medium-high heat and then place the grilling planks on the barbecue. Place salmon on top of the grilling planks. Smoke, with the lid closed, checking constantly and spritzing the plank with water so it doesn’t catch on fire. Smoke the salmon for 20-30 minutes or until it’s medium-rare. While salmon is smoking, make the crème fraiche. Combine sour cream, yogurt, lemon juice and zest, dill and chives in a bowl and then put the crème fraiche in a serving ramekin. Refrigerate until the salmon is ready. When the salmon is done smoking, remove the salmon and planks from the barbecue. Toss the spring onions in the oil and quickly grill the spring onions. To serve, place the salmon and grilled onions on a serving platter sprinkled with salt and pepper and serve with the crème fraiche and lemon wedges.
