Hot smoked salmon, mango and hazelnuts
Photo by Tamara West
The wafting smell of hot smoking food around the home is almost torturous. My taste buds are dying by the time the food actually hits the plate and then I am ready for a glass of chardonnay, the perfect wine to enjoy with this summer dish. A traditionally made well balanced oaked chardonnay will complement the rich oiliness of the salmon. Cooking outdoors and smoking food for others to enjoy signals the start of summer and is one of my ultimate cooking pleasures.
Wine match: Terra Sancta Riverblock Chardonnay Bannockburn Central Otago 2013
This chardonnay is grown on soil containing schist and quartz, at the Riverblock close to the Kawarau River. This gives the wine i’s delicious minerality which is balanced with intergrated oak and fresh zesty citrus. Fantastic when matched with a rich hot smoked salmon.
|1 Tbsp||Brown sugar|
|½ tsp||Ground coriander|
|½ tsp||Ground cumin|
|¾ cup||Woodchips, fine|
- Mix salt, sugar and spices. Rub over salmon and leave for 20 minutes. Pat dry with paper towels.
- Place woodchips onto a square of tin foil. Fold foil over to make an envelope. Spike several holes through the top.
- Place envelope in the base of a steamer pot or a wok. Place on a high heat and heat until smoke starts to come out. Immediately place the salmon in the top steamer tray or on a rack over the smoking woodchips. Cover with a tight fitting lid, turn the heat down to medium and smoke for 15 minutes or until salmon is firm to the touch.
- Meanwhile assemble the salad of mesclun, sprouts, mango, fresh mint and coriander leaves.
- Stir the lime zest and juice into the sour cream.
- Flake salmon into chunks and serve either warm or at room temperature on top of salad. Garnish with lime sour cream and and scatter over the roast hazelnuts.