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Hot Smoked Salmon with An Amazing Chilli Salsa

Name: Hot Smoked Salmon with An Amazing Chilli Salsa
Yield: 2
Cuisine: International
Ingredients: A sprig fresh rosemary; A few sprigs of fresh sage; 2 x 200g wild or Organic salmon fillet; sea salt; olive oil; 1 lime, halved; A few whole coriander leaves; 1-2 fresh chillis, deseeded and finely chopped; 2-3 medium sized ripe tomatoes deseeded and diced; ½ cucumber, peeled and finely diced; Juice of 1 lime; 2 spring onions, trimmed and finely sliced; A small handful of fresh coriander, leaves picked and chopped; 1 avocado, stoned, peeled and chopped; Extra virgin olive oil

Over a year ago 943 views

Serves: 2

Ingredients

A sprig fresh rosemary
A few sprigs of fresh sage
2 x 200g wild or Organic salmon fillet
sea salt
olive oil
1 lime, halved
A few whole coriander leaves
1-2 fresh chillis, deseeded and finely chopped
2-3 medium sized ripe tomatoes deseeded and diced
½ cucumber, peeled and finely diced
Juice of 1 lime
2 spring onions, trimmed and finely sliced
A small handful of fresh coriander, leaves picked and chopped
1 avocado, stoned, peeled and chopped
Extra virgin olive oil

Accompaniment

Method

1
1. Get your biscuit tin and place a handful or two of wood shavings inside, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bed some chicken wire to fit. Carefully pierce the lid of the tine five or six times with a screwdiver.
2. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tn. Place it on the hob over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes, it will start to smoke a bit.
3. While the fish is cooking, mix the salsa ingredients together - you can go as light or as heavy on the chillies as you like.
4. When the fish is ready, turn off the heat and leave it to sit for 3 mins before opening the tin.
5. Lift out the salmon fillets and place on individual serving plates. Spoon over some chilli salsa and sprinkle with your whole coriander leaves. Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa.