Рецепт Hot Smoked Crispy Skin Salmon Skewer
Ингредиенты
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Инструкции
- Cut each salmon fillet into 5 smaller fillets with the grain of the fish and skewer back to original shape. Drizzle the skin with honey. Cut the courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick slices. Cut the peppers into eight equally sliced pcs and seed and de-pith, dress all the vegetables liberally with extra virgin olive oil and salt and pepper.
- Gazpacho sauce: Place all the ingredients into a blender till fine puree and pass through a sieve, refrigeratein refrigerator.
- Set up the smoker on the stove 15 min before. Griddle all the vegetables on a warm griddle pan till black lines have formed and vegetables are cooked.
- Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to crisp up the skin. Transfer to smoker for 4 min.
- Arrange griddled vegetables in centre of a large plate, arrange smoked salmon skewer on top of this and drizzle gazpacho dressing around the last dimension of the plate. Finish with ripped basil leaves, extra virgin olive oil and serve.