Home-smoked salmon with kimchi butter and cucumber pickle

Recipes / Fish

This home-smoked salmon is served with cucumber pickle and kimchi butter for modern Asian flavour.

Recipe «Home-smoked salmon with kimchi butter and cucumber pickle» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 125g softened unsalted butter, 50g kimchi , plus 1 tbsp kimchi juice, 1/4 cup white sugar, 1/4 cup rice vinegar, 1 telegraph cucumber, halved lengthways, thinly sliced into ribbons , 1 long red chilli, thinly sliced, 1 Asian eschalot, thinly sliced, 4 x 180g salmon fillets , Sunflower oil, to rub, 1/2 cup SunRice jasmine rice, 1/2 cup smoking wood dust, 1/2 cup lapsang souchong tea leaves, Micro herbs , to serve.

Ingredients:

  • 125g softened unsalted butter 
  • 50g kimchi , plus 1 tbsp kimchi juice 
  • 1/4 cup white sugar 
  • 1/4 cup rice vinegar 
  • 1 telegraph cucumber, halved lengthways, thinly sliced into ribbons 
  • 1 long red chilli, thinly sliced 
  • 1 Asian eschalot, thinly sliced 
  • 4 x 180g salmon fillets 
  • Sunflower oil, to rub 
  • 1/2 cup SunRice jasmine rice 
  • 1/2 cup smoking wood dust 
  • 1/2 cup lapsang souchong tea leaves 
  • Micro herbs , to serve 

Instructions

  1. 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.
  2. 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.
  3. Add cucumber, chilli and eschalot, transfer to an airtight container, then chill for at least 1 hour.
  4. 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.