Spiced Smoked Salmon
- 600g salmon fillets, pin-boned and cut into 5cm chunks
- For the marinade
- 1-2 tbsp chopped dill
- 1-2 tbsp chopped coriander
- 1 tbsp lemon juice
- 1/2 tsp finely-chopped green chillies
- 1 tsp red chilli powder
- 1 tsp turmeric
- 3 tbsp lightly-whisked plain yoghurt
- 3 tbsp honey
- 3 tbsp whole-grain mustard
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Salt to season
- For smoking:
- 2 pieces of charcoal
- 8 green cardamom pods
- 6 cloves
- 1 tablespoon of ghee
Mix together all the ingredients for the marinade and rub well onto the salmon pieces. Set aside for half an hour.
Make a small bowl out of foil large enough to fit the two pieces of charcoal.
Using a roasting tin, arrange the salmon pieces in a single layer making a space in the centre.
Heat the charcoal over a gas burner until red hot by using tongs then transfer into a small foil bowl then place the bowl in the centre of the tray.
Sprinkle the cardamom and cloves onto the live charcoal then pour the ghee over it. As soon as it starts to smoke, cover the tin tightly with foil to trap the smoke. Set aside for 4-6 hours.
Pre-heat oven 190°C. Soak some bamboo skewers in warm water for 30 minutes, then thread the salmon pieces.
Place the skewers on an oiled wire rack over an oven tray and put into the oven for 6-8 minutes basting the salmon with any leftover marinade until done.
Allow the salmon to rest on the cooling rack for a couple of minutes before removing the skewers, then place onto a serving plate with some salad and lemon wedges.>
Inactive prep / smoking time: 4-6 hours.