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 http://thesmokehouse.co.nz/product-category/smokersbradley-smoker/" rel="nofollow - 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.