Ingredients for
Curing
·
700g side of Salmon
·
40g Salt
·
30g Unrefined Molasses Sugar
·
500ml Hot Water
Directions
1. Mix together salt
and molasses sugar in the hot water.
2. Allow to go
completely cold and immerse Salmon for 1 hour.
3. Rinse Salmon then
pat completely dry. Leave it to dry
further on a Bradley rack whilst you set up the smoker.
4. Smoke the Salmon in
the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending
on thickness of fish. Test using digital
thermometer for 70°C at the thickest part
5. Remove from smoker
and allow to cool, store in the fridge until needed.
Ingredients
·
150g Fresh Linguine
·
150g of tender Spring Vegetables, Sugar Snap
Peas/Broccoli etc
·
1 Tbsp of Crème Fraiche
·
2tsp Creamed Horseradish
·
Black Pepper
·
Fresh Dill
Directions
6. Flake some of the
hot smoked salmon, about 200g. Set aside
to come to room temperature.
7. Heat a pan of salted
water and add fresh Linguine together with spring vegetables.
8. Cook until pasta is
to your liking then drain.
9. Put crème fraiche
together with Horseradish cream into the hot pan and return the linguine and
vegetables. Toss together with a
generous grinding of black pepper and freshly chopped Dill.
10. Divide between
warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
11. Serve immediately.
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