A new toy... we had a play with a home smoker to create some gorgeous whisky oak smoked trout and salmon... then served it on a beautiful bed of salad. All done in Barry's Nan's garden!
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1 applewood smoking chips
1 fillet salmon
1 fillet rainbow trout
4 small beetroots
1 handful watercress
1 tbsp horseradish sauce
3 tbsp crème fraiche
Place Salmon On Smoker
Scatter a handful of woodchips on to the base of your smoker or deep heatproof dish with lid or wok.
Season and trout fillets with salt and pepper.
Lay the salmon on a wire rack and sit that inside the smoker.
Heat the chips using a meths burner until they begin to smolder.
Cover the tray or smoker with it’s lid and leave to smoke the salmon for 10-12 minutes, depending on the degree of smokiness you want.
Peel and finely slice the shallots.
Chunk the beetroot into bite-sized pieces.
Beat the crème fraiche with the horseradish and the juice of the lemon.
Season the crème fraiche with salt and pepper.
Arrange a bed of watercress onto a serving platter or board and scatter the the shallot slices and beetroot around.
Add Salmon Flakes
Flake the hot smoked salmon and/or trout over the salad.
Dot small amounts of the crème fraiche around, drizzle with a little olive oil and serve immediately with fresh bread.