HOT-SMOKED SALMON WITH POTATO & DILL ROSTI
SERVES 12 AS PART OF A GRAZING PLATTER
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
POTATO & DILL ROSTI (MAKES 24)
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.