What is it that makes smoked salmon feel so luxurious? Could it be its deeply savoury, moreish flavour, or the way it falls neatly into paper-thin slices? Or is it that it usually costs a small fortune at the supermarket? We'll let you in on a secret: if you're feeling a bit cheffy, you can make it yourself easily enough. Here's a recipe for home-smoked salmon from Jun Tanaka, chef-patron of The Ninth, who pairs it with home-pickled vegetables. Enjoy. 

Ingredients

  • 1 side of salmon

For the cure:

  • 500g Wet Sel de Guerande
  • 250g sugar
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 90g orange juice
  • 25g lemon juice
  • 2 bunches dill, chopped
  • 100g smoking chips

For the pickled vegetables:

  • 200g Jerusalem artichokes, peeled and cut into slices
  • 200g button onions, peeled
  • 2 carrots, peeled and cut into 2cm pieces
  • 200g cauliflower florets
  • 1 tsp coriander seeds
  • 1 sprig thyme
  • 1 clove of garlic, crushed
  • 150ml olive oil
  • 150ml water, infused with a pinch of saffron
  • 100ml white wine vinegar

Method

  1. To pickle the vegetables, pour the olive oil into a pan. Add the button onions and cook for 3 minutes.
  2. Add the artichokes, cook for a further 3 minutes. Add the cauliflower, carrots, coriander, thyme, garlic. Season and cook for 2mins.
  3. Add the saffron water and vinegar, and cook on a gentle simmer for 15mins. Leave to cool.
  4. Mix together all the ingredients for the cure.
  5. Remove the skin and cover the salmon with a layer of the salt mix.
  6. Cover the salmon with cling film, pierce the cling film and press for 7 hours. Wash off and pat dry.
  7. Place a frying pan of smoking chips under the grill and once it starts to smoke, put it in an unlit oven.
  8. Place the salmon fillet on a tray above the smoking chips, close the oven door and leave for 30mins. 
  9. Wrap the salmon fillet in cling film and leave to chill in the fridge. 
  10. To serve, slice the salmon and serve with the pickled vegetables.

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