delicious - - ON TREND -

Be­gin this recipe at least 6 hours ahead.

1/3 cup (27g) salt flakes 2/3 cup (150g) caster su­gar Finely grated zest of 3 lemons, plus ex­tra le­mon wedges to serve 500g salmon fil­let (skin on), pin-boned 1/4 cup (20g) jas­mine tea leaves 1/4 firmly packed cup (60g) brown su­gar 1/4 cup (50g) jas­mine rice 1/3 cup (80ml) dou­ble cream 5cm piece fresh horse­rad­ish, finely grated (sub­sti­tute 3 tsp jarred horse­rad­ish, not horse­rad­ish cream) 1 tbs chopped dill


500g De­siree pota­toes, coarsely grated 1 onion, coarsely grated 11/ 2 tbs chopped dill

1/3 cup (50g) plain flour 1 egg Sun­flower oil, to deep-fry

Com­bine the salt, su­gar and le­mon zest in a bowl. Spread half the salt mix­ture over a bak­ing tray lined with plas­tic wrap. Place the salmon, skin-side down, on top of salt mix­ture. Com­pletely cover with re­main­ing salt mix­ture. Wrap tightly in plas­tic wrap and chill for 6 hours.

Line the base of a wok with 2 lay­ers of foil. Scat­ter tea, su­gar and rice over foil. Place a small greased heat­proof rack in wok. Place wok over medium heat for 5 min­utes or un­til smok­ing. Wipe salt mix­ture from salmon and place, skin-side down on rack. Cover with a tight-fit­ting lid and smoke over medium-high heat for 10 min­utes or un­til just cooked through. Re­move from heat and stand, cov­ered, for 5 min­utes to in­fuse. Re­move and dis­card skin and coarsely flake flesh.

For the rosti, place potato in a clean Chux cloth and squeeze out any ex­cess liq­uid. Com­bine potato, onion, dill, flour and egg in a bowl and sea­son. Half-fill a large saucepan or deep-fryer with oil and heat to 160°C (a cube of bread will turn golden in 3 min­utes when the oil is hot enough). In batches, place ta­ble­spoons of rosti mix­ture in oil and fry for 4-5 min­utes or un­til golden and crisp. Re­move us­ing a slot­ted spoon and drain on pa­per towel.

To make the horse­rad­ish cream, place cream, horse­rad­ish and dill in a bowl and whisk with a fork un­til slightly thick­ened. Sea­son to taste.

Serve rosti as part of a shared plat­ter with hot smoked salmon, dill and horse­rad­ish cream, and le­mon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.