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
- 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.
- Place a metal grid on top of the wood chips and put onto a high heat allowing it to heat through.
- 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.
- Turn off the heat and leave to smoke for a further 15 minutes.
- 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)
- Place cooled rhubarb into a liquidizer and puree. If it’s not smooth enough pass through a fine sieve.
- 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.
- 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.
- 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.
- Remove the salmon and serve on a plate with the mayonnaise and pak choi.