Ingredients

To cure the salmon:

  • 650g Alaska Salmon fillet
  • 500g soft brown sugar, or Demerara
  • 200g flaky sea salt
  • 50ml sesame oil

To smoke the salmon:

  • 75g jasmine tea leaves
  • 75g rice

For the yuzu hollandaise:

  • 50g egg yolk
  • 160g butter
  • 20ml yuzu juice
  • 10ml lemon juice

To serve:

  • 4 eggs
  • 4 English muffins
  • 500g baby spinach leaves
  • 25g butter
  • Salt

Method

  1. First, cure the salmon by mixing together the salt, sugar and sesame oil and then generously coating the fish. Leave it in the mixture for around 2 hours and then wipe the salmon clean.
  2. Mix together the tea leaves and the rice and then place in a smoke box, if you don’t have a smoke box a large wok lined with foil will work just as well. Place either the box, or wok over a high heat allowing the tea and rice to start smoking.
  3. Now place the salmon skin-side down on to a rack or if using a tiered steamer place it on the second level. Place the hot smoke box at the base of the steamer. If you are using a wok you will need to put the fish on a rack that sits above the smoking mixture. Once the rack is in place, you should reduce the heat and cover with a lid allowing the fish to smoke for around 8-10 minutes. Make sure to open all windows and turn an extractor fan on.
  4. You will know the salmon is ready when it turns into a pink/brown colour but remains ever so slightly raw on the inside. When you feel it is done, remove from the rack and allow to cool. If you are serving this straight away just leave it at room temperature, the salmon can be stored for up to 3 days in an airtight container and left in the fridge.
  5. To make the yuzu hollandaise sauce, whisk the egg yolks, yuzu juice and lemon juice together in a heatproof bowl. Then place this mixture over a saucepan of slightly simmering water, whisking continuously until the mixture thickens.
  6. Place another saucepan over a medium heat with the butter, remove it from the heat when it begins to foam. Now you need to remove your thickened egg mix from the heat and slowly add the melted butter. Make sure to whisk continuously. Cover with a cartouche (a circle of greaseproof paper, which is tucked inside the pan, resting on top of the contents) and store in a warm place.
  7. In a clean pan melt butter, when it is foaming add the baby spinach and wilt gently until just cooked. Keep this warm and season to taste.
  8. Lastly to serve: poach your eggs and also toast your English muffins. Then flake the salmon onto the muffins, add a small amount of spinach and top with the freshly poached egg. Finish by generously spooning over your hollandaise sauce.

Recipe courtesy of GreatBritishChefs.com and the Alaska Seafood Marketing Institute. For more information about Alaska Seafood visit wildalaskaseafood.com.

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