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Home-smoked salmon with kimchi butter and cucumber pickle

Name: Home-smoked salmon with kimchi butter and cucumber pickle
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Cuisine: /asian
Ingredients: 125g softened unsalted butter; 50g kimchi (Korean fermented cabbage), plus 1 tablespoon kimchi juice; 1/4 cup (55g) white sugar; 1/4 cup (60ml) rice vinegar; 1 telegraph cucumber, halved lengthways, thinly sliced into ribbons; 1 long red chilli, thinly sliced; 1 Asian (red) eschalot, thinly sliced; 4 x 180g salmon fillets (skin on); Sunflower oil, to rub; 1/2 cup (100g) jasmine rice; 1/2 cup smoking wood dust; 1/2 cup lapsang souchong tea leaves; Micro herbs (optional), to serve

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15m

Home-smoked salmon with kimchi butter and cucumber pickle

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

125g softened unsalted butter
50g kimchi (Korean fermented cabbage), plus 1 tablespoon kimchi juice
1/4 cup (55g) white sugar
1/4 cup (60ml) rice vinegar
1 telegraph cucumber, halved lengthways, thinly sliced into ribbons
1 long red chilli, thinly sliced
1 Asian (red) eschalot, thinly sliced
4 x 180g salmon fillets (skin on)
Sunflower oil, to rub
1/2 cup (100g) jasmine rice
1/2 cup smoking wood dust
1/2 cup lapsang souchong tea leaves
Micro herbs (optional), to serve

Method

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 flat plate, next to the smoking tray. 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.