Easy

Hot-smoked salmon with potato and dill rosti

Name: Hot-smoked salmon with potato and dill rosti
Yield: 12
Ingredients: 27g salt; 150g caster sugar; Finely grated zest of 3 lemons, plus extra lemon wedges to serve; 500g salmon fillet (skin on), pin-boned; 20g tea; 60g brown sugar; 50g jasmine rice; 80ml cream; 5cm piece fresh horseradish, finely grated (substitute 3 tsp jarred horseradish, not horseradish cream); 20.00 ml chopped dill; 500g Desiree potatoes, coarsely grated; 1 onion, coarsely grated; 30.00 ml chopped dill; 50g plain flour; 1 egg; Sunflower oil, to deep-fry

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by Phoebe Wood

Nov 12, 2018

A perfect harmony of flavours come together in this section with smokiness and herbs. This recipe serves 12 as part of a grazing platter.

1/3 cup (27g) salt flakes
2/3 cup (150g) caster sugar
Finely grated zest of 3 lemons, plus extra lemon wedges to serve
500g salmon fillet (skin on), pin-boned
1/4 cup (20g) jasmine tea leaves
1/4 firmly packed cup (60g) brown sugar
1/4 cup (50g) jasmine rice
1/3 cup (80ml) double cream
5cm piece fresh horseradish, finely grated (substitute 3 tsp jarred horseradish, not horseradish cream)
1 tbs chopped dill

Potato and dill rosti

500g Desiree potatoes, coarsely grated
1 onion, coarsely grated
1 1/2 tbs chopped dill
1/3 cup (50g) plain flour
1 egg
Sunflower oil, to deep-fry

Method

1.

Combine the salt, sugar and lemon zest in a bowl. Spread half the salt mixture over a baking tray lined with plastic wrap. Place the salmon, skin-side down, on top of salt mixture. Completely cover with remaining salt mixture. Wrap tightly in plastic wrap and chill for 6 hours.
2.

Line the base of a wok with 2 layers of foil. Scatter tea, sugar and rice over foil. Place a small greased heatproof rack in wok. Place wok over medium heat for 5 minutes or until smoking. Wipe salt mixture from salmon and place, skin-side down on rack. Cover with a tight-fitting lid and smoke over medium-high heat for 10 minutes or until just cooked through. Remove from heat and stand, covered, for 5 minutes to infuse. Remove and discard skin and coarsely flake flesh.
3.

For the rosti, place potato in a clean Chux cloth and squeeze out any excess liquid. Combine potato, onion, dill, flour and egg in a bowl and season. Half-fill a large saucepan or deep-fryer with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). In batches, place tablespoons of rosti mixture in oil and fry for 4-5 minutes or until golden and crisp. Remove using a slotted spoon and drain on paper towel.
4.

To make the horseradish cream, place cream, horseradish and dill in a bowl and whisk with a fork until slightly thickened. Season to taste.
5.

Serve rosti as part of a shared platter with hot smoked salmon, dill and horseradish cream, and lemon wedges.