Recipe Bryony Petersen
Image By : Jilal Chen
Honey Smoked Norwegian Salmon Fillets
Jazz up a sophisticated classic. This home-styled smoked fish will be the centre piece of your summer lunches.
3 tablespoons (45ml) cumin seeds
2 tablespoons (30ml) whole coriander seeds
¼ cup (60ml) honey
200g Raw Norwegian Salmon
1 teaspoon (5ml) Maldon sea salt flakes
1 medium-large size wok
1 cup (250ml) smoking chips/ 4 rooibos tea bags, opened
Foil for covering
Combine the cumin seeds, coriander seeds and honey together.
Drizzle the honey mixture over the salmon, spreading over the entire piece of fish.
Sprinkle with salt and set aside while you prepare your wok smoker.
Lay the smoking chips or tea at the bottom of a wok.
Place a bowl (turned upside down) into the wok, and a small side plate over the top of the bowl.
Place your fish on the plate and tightly cover the lid of the wok with foil.
Switch on the heat and allow the fish to smoke over a medium heat, for 15-20 minutes.
Do take the foil off until cooking time is completed.
Serve and enjoy with blanched asparagus and chive crème fraiche.