Bill Granger recipe: Hot-smoked salmon with a beetroot and radish salad
Sunday 30 March 2014
I love the way that smoking tightens the flesh of the salmon and makes it sweet and aromatic. The result works really well with this earthy salad and Scandi dressing. Watermelon radishes seem to have been discovered by my local supermarket this year, but if yours doesn't stock it, you can use white radish instead.
3 tbsp sea salt
Handful dill, chopped
75g soft brown sugar, plus 2 tbsp
4 salmon fillets, about 150g each
75g white rice
Grated zest 1 orange
1 tsp caraway seeds
For the beetroot and radish salad
1 beetroot, peeled and shaved with a mandolin
1 watermelon radish, shaved with a mandolin
3 radishes, shaved with a mandolin
Squeeze of lemon
Few dill sprigs, torn
For the dressing
5 tbsp buttermilk
Squeeze of lemon
1 tbsp chopped dill
Combine the sea salt, dill and 2 tbsp of sugar. Place the salmon in a tray and rub all over with this mixture. Cover and keep in the fridge for 2 hours.
For the salad, combine the beetroot and radish shavings in a bowl. Add a squeeze of lemon juice and season with salt. Toss through the dill and set aside.
For the dressing, combine all the ingredients in a bowl and season lightly with salt.
Rinse the salmon in cold water and pat dry with kitchen paper. Line a large wok with tin foil. Add the raw rice, the 75g of sugar, orange zest and caraway seeds. Mix well. Place a round wire rack (or steaming rack) inside the wok and sit the salmon on top. Cover with a tight-fitting lid.
Cook over a medium heat for 3 minutes until you start to see smoke. Reduce the heat and cook for another 6 to 8 minutes, until cooked to your liking. Serve the salmon with the salad and dressing.
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