This home-smoked salmon is served with cucumber pickle and kimchi butter for modern Asian flavour.
- To make kimchi butter, whiz butter, kimchi and kimchi juice in a food processor until combined. Place on a sheet of plastic wrap and form into a sausage shape, then wrap up tightly and chill until firm.
- To make cucumber pickle, combine sugar, vinegar, 1 teaspoon salt and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Cool.
- Add cucumber, chilli and eschalot, transfer to an airtight container, then chill for at least 1 hour.
- Preheat a hooded barbecue to medium-low. Spread rice, wood dust and tea over a large foil tray, then place an oven rack over the top. Heat tray on the barbecue, with hood down, for 3 minutes or until starting to smoke. Rub salmon all over with oil, then place, skin-side down, on the fat plate. Cook, with hood down, for 2 minutes or until skin is crisp, then transfer to the rack and smoke for 10-12 minutes until golden and cooked through. Serve topped with slices of kimchi butter, cucumber pickle and micro herbs, if using.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set