CEDAR PLANK SMOKED SALMON WITH TARTARE POTATO SALAD

INGREDIENTS

(Serves 2) 30ml/2 tbsp salt 10ml/2 tsp sugar 500ml/17fl oz water

2 salmon fillets, skin on Handful of fresh herbs

6 lemon slices 450g/1lb new potatoes Salt and ground black pepper, to taste Rustic salad, to serve

For the tartare mayo:

30ml/2 tbsp mayonnaise 15ml/1 tbsp finely chopped capers 15ml/1 tbsp finely chopped parsley 15ml/1 tbsp finely chopped dill 15ml/1 tbsp diced gherkins Grated zest of 1 lemon Drizzle of olive oil Pinch of sea salt

METHOD

1. Dissolve the salt and sugar in the water in a brining container and add the fish. Weight the fish down so it doesn’t float. Leave to brine for at least two hours in the fridge.

2. Meanwhile, soak the cedar plank in water for one hour before use.

3. Remove the lightly cured salmon fillets from the brine and pat it dry with kitchen paper.

4. Set a fire in a hot smoker, preheat it to the target temperature of 180˚C/350˚F and prime it with some hickory chips.

5. Arrange the herbs on the plank and place the salmon, skin side down, on top. Season the fish and top with lemon slices. Leave to stand at room temperature for 30 minutes to dry out.

6. Smoke the fish for 20 minutes, until golden and just cooked through.

7. Meanwhile, boil the potatoes in a large pan of lightly salted water for about 20 minutes or until cooked. Drain, then set aside to cool slightly.

8. Combine all the tartare mayo ingredients in a large bowl, then add the warm potatoes and stir to combine. Transfer the potato salad to a serving bowl and garnish with a little chopped dill.

9. Serve the salmon with the potato salad, together with a green salad of baby leaves and herbs on the side.