Ben O'Donoghue's hot smoked salmon sensations

Serves
6

Cooking

1hr
By
0
No votes yet
Yum

Ingredients

200g thick salmon fillets, bones removed but skin left on
1 tbs dark rum
1 tbs soft brown sugar
1 tbs cajun spice
1 tbs salt flakes
1 tbs tomato sauce
1 tbs low-salt soy sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

2. Wash the salmon with the rum and leave to marinate for 30 minutes

3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

4. Remove the salmon from the refrigerator and allow it to come to room temperature

5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

Tom Riley's wine suggestion: Perfectly matched with Penfolds Koonunga Hill Chardonnay

Ben O'Donoghue: I love this recipe for two reasons; it challenges the barbecuing male to step up another level and master a difficult barbecuing skill "smoking without burning". Also the guy that this recipe is from is a true Aussie legend, Snowy Morrison, whose family has run the mill in Strahuan on the west coast of Tasmania for four generations and has, in my mind, perfected the art of smoking.