"Smoking meats is one of my favourite things to do. This recipe is full of beautiful complex flavours. If you find you’re short of time you can buy this trout/salmon already hot smoked in the refrigerated section of your local supermarket." - Benjamin Conroy, Forbidden Foods Chef
Serves: 2 | Prep Time: 60m | Cook Time: 20m
- ½ cup Forbidden Green Rice
- 1 tsp. curry powder
- ½ onion finely diced
- 1 garlic clove finely chopped
- 2 tbsp. butter
- ½ Cup water
- 2 free range eggs
- 1 lemon juice and zest
- ½ cup natural yoghurt
- 1 x 200g Tassal Salmon fillet, halved
- 100g salt
- 100g sugar
- ½ cup hickory/wood smoking chips
- Heavy duty aluminum foil
- Mix the salt and sugar together and rub over the salmon. Place in the refrigerator and leave cure for 1 hour.
- Prick the eggs and place into boiling water for 5 minutes, cool under running water. Peel and set aside until needed.
- Double over the aluminum foil and fold the edges in fill the sack with smoking chips and close up. Prick a few holes through the foil.
- Sauté the onion and garlic in a non stick fry pan with half of the butter and curry powder until tender. Add the rice and half of the water and bring to a simmer. Add the remaining butter a little at a time stirring continuously to emulsify. When melted check seasoning, turn off heat and set aside for later.
- Place the yoghurt in a bowl and season well with salt, pepper and lemon zest. Cover and refrigerate until needed.
- Wash the salmon off and pat dry. Place skin side down on a piece of baking paper in a baking tray.
- Light BBQ and place the smoking pouch above the flames, allowing the smoking chips to catch alight. When lit and smoking continuously turn heat to medium and place the tray of salmon on BBQ hotplate. Close the BBQ lid and leave to smoke for 4 minutes. Then turn the heat to medium and smoke for another 2 minutes before turning off and leaving to rest for another 4 minutes.
- Transfer salmon onto a plate and refrigerate until needed. Ensure the smoking chips are extinguished before leaving the BBQ.
- To serve place the salmon in oven at 180°C for 3 minutes to warm through. Heat the egg in a small pot of boiling water for 1½ minutes. Warm the curried rice up and place on desired plate. Cut the bottom off the egg so it sits evenly on the plate. Take salmon out of the oven and remove skin, serve on the curried rice with a good spoonful of seasoned yoghurt and a squeeze of lemon juice.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.