Rosemarys Hot home-smoked Salmon

Hot, Home Smoked Salmon with a warm Rhubarb and Tarragon Potato Salad and slow-cooked Pak Choi

Ingredients

2± 180g Salmon fillets {not salmon tails}

Some woods chips, either apple, oak, or hickory

salt, and sugar 

flavouring 

star anise, orange peel 

400g maris piper potatoes peeled, and just cooked

2 egg yolks

2 teaspoons Dijon mustard

100ml corn oil

100g extra virgin olive oil

5 sticks of forced rhubarb (cut into 5cm lengths)

1 tablespoon chopped parsley

1 lemon (zest and juice)

salt and white pepper

1 Pak Choi cut into two lengthwise

200ml vegetable stock

Method 

1. Take a heavy based pan and line with tin foil. Put in a handful of wood chips along with the seasoning, star anise and orange peel ensuring the wood chips cover the base of the pan.
2. Place a metal grid on top of the wood chips and put onto a high heat allowing it to heat through.
3. Now place the salmon fillets on the grid and cover the entire pan with tin foil. Leave to smoke for about 15 to 20 minutes. 
4. Turn off the heat and leave to smoke for a further 15 minutes.
5. To make the mayonnaise place the chopped rhubarb onto a baking sheet with sugar and place in the oven at 180c for about 20 minutes. (This should be done in advance so it’s cool ready to make the mayonnaise)
6. Place cooled rhubarb into a liquidizer and puree. If it’s not smooth enough pass through a fine sieve.
7. Whisk egg yolk and mustard together and slowly add the oils, whisking all the time. If the mayonnaise becomes too thick add a little lemon juice. At this point add your seasoning.
8. Now add the pureed rhubarb, a little at a time, constantly whisking. Taste as you go so as to ensure it is to your liking.
9. Heat the vegetable stock on a high heat and then when simmering add the pak choi and lower the temperature and allow to cook slowly for about 10 minutes.
10. Remove the salmon and serve on a plate with the mayonnaise and pak choi.