Our friend Teia, has spoilt us many times with his homemade hot smoked salmon. I remember the first time he made it for us; Guillaume and I felt like it was a bit of a revelation. It’s something we quite often purchased pre-made, but when you taste the homemade version… well it really is something else.
I imagined that it would be this long intricate process that included some specialty equipment, but actually it takes about thirty to forty minutes in preparation and cooking time and the smoker is easily portable and can be bought at a hardware store for around twenty dollars.
It’s not often that I ask friends to dinner on the condition that they cook for me, but I thought this was something really lovely to share with you all here. So Teia and the rest of his gorgeous family came around a few weeks ago armed with the smoker, some lovely cuts of salmon, Kahawai and mullet and made a feast. It was also a good excuse for us all to have a fun catch up over a casual dinner.
Smoking food is something that Teia grew up with. He used to visit his neighbour in the Bay of Plenty who had his own smoke house. His neighbour converted a room at the back of his shed to hang food for weeks while smoke would funnel through from a continuous fire in another part of the shed. Teia was always fascinated by the process.
The hot smoking technique that Teia uses is a lot quicker than his neighbours and gives a different texture. It almost looks as if it’s been cooked the regular way, yet it has that wonderful smoked flavour that you can’t beat.
Here’s the process:
Ingredients
Side of salmon with the skin on
Salt
Brown sugar
Dill, capers and lemon to garnish
Dill Sauce to accompany
Mix 1 cup of sour cream and dill to your liking
Method
Spread salt over a side of salmon and leave for ten minutes to draw the moisture and bring out the flavour. This is a really important process otherwise the fish will be too wet to smoke.
Rub the salt off and sprinkle brown sugar over it. The sugar will protect the fish from getting too much smoke in it and will also give it a lovely glaze.
Smoke the fish in a hotbox smoker for approximately 20 minutes with a few wood chips as shown in the photo (Teia used Manuka woodchips).
Remove immediately from the smoker to stand before serving, not forgetting to give a good squeeze of lemon.
Teia also smoked a New Zealand fish, kahawai, which he prepared the same way as the salmon, and a mullet, which after preparing with salt as above he marinated it in a mixture of honey and whiskey instead of sugar, for thirty minutes prior to smoking. Both of these have quite a few small bones, so he broke it up into small pieces.
All of the left over fish can be stored in the fridge for a few days, made into a fish pate, fish pie or mixed into salad. Delish!
So there you have it. I’m seriously considering heading to the hardware store this weekend to get myself a smoker! What about you?
Thanks so much Teia for sharing your speciality with us.
Mel xx
10 Comments
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Great photos Mel, looks amazing! X
Thanks Gem. It was certainly delicious xx
I would definitely buy a smoker and wonder if this type of equipment exists in Europe – and how to call it in French. Some investigation is needed as this is exactly the kind of friendly event and food we absolutely enjoy! Great idea :-)
It’s true, very French style and conversation starter. It would be great for your “repas de quartier”! x
Wow, that looks amazing!
Thanks Lisa. It was:)
What a fantastic dinner Mel & I just LOVE the photos. Great way of cooking and gets everyone involved.
Thanks Catherine. It really is a lot of fun and delicious! Mel xx
Looks like a fab dinner Mel!
You should invite your neighbours over Ange ;-) xx