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Barrel Smoked Atlantic Salmon With Horseradish Cream

A delicious smoked Atlantic salmon recipe makes an ideal dinner dish.
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Ready Time
30 mins
Preparation
10 mins
Cooking
20 mins
Serves   2
ready_time
30 mins
Ready Time
10 mins
Preparation
20 mins
Cooking
  2
Serves
server

Nigel Harvey is inspired by the vast selection of quality Margaret River produce, which he and his team use as they strive for flavours to complement the elegance and complexity of Voyager Estate’s range of wines.
Since joining the Voyager Estate restaurant in 2004, Nigel has played a key role in establishing the winery restaurant’s reputation as one of the Australia’s best, which includes receiving the prestigious Premier’s Award for ‘Best Restaurant in Western Australia’ amongst his accolades.

 

Ingredients

  • 1 x 200g salmon fillet, skin removed and pin boned
  • Horseradish cream
  • ½ cup cream
  • 1½ teaspoons horseradish cream
  • Salt to taste

Method

  1. To make the horseradish cream, warm cream in a saucepan over medium heat until simmering. Stir in horseradish cream and mix well; simmer a further 5 minutes and season well with salt.
  2. Line the base of the frypan with a sheet of aluminium foil and place a stone on each corner. Place wood chips of choice onto the foil and light with a match to begin the smoking.
  3. Place trivet over the top and arrange salmon fillet onto the trivet; cover with lid, making sure to cover the steam hole. Smoke for 5 minutes. Remove and place onto a baking tray.
  4. Preheat oven 180C and place fillet into oven. Cook for 4 minutes or until cooked to your liking. Remove and cut into cubes.
  5. Smear horseradish cream onto serving plates and arrange salmon cubes. Garnish with shavings of fresh horseradish, micro herbs and red pepper salmon pearls.

Serve with shavings of fresh horseradish, micro herbs and red pepper salmon pearls

 

Comments

Comments

  • Alexandra T Friday, 17 April 2015

    Tried this with smoked salmon, nice and no need to cook, serve cold or warm.

Leave your comment

Guest Friday, 18 October 2019
 
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