One of the most requested signature breakfast dishes at Eichardts is the house cured smoked salmon. Rich and delicious, its easy to make at home so you can get a little of the Eichardt’s experience at your place.
Choose the perfect fillet of salmon – you can smoke a large side and it stores well in the fridge
Make a curing mix of brown sugar, salt and a sprinkling of coriander and fennel seeds.
Around a cup full is plenty for 2 small fillets
Pack the mix onto the flesh side of the fillet, cover with cling wrap for around an hour or so
When time is up rinse off the cure and pat dry with paper towel
In a roasting dish or even a wok, put a handful of smoking chips in with a rack on top.
Place your salmon skin side down on baking paper and lay on the rack – cover tightly with foil or a lid.
Put the pan on a high heat until your chips begin to smoke – usually around 8-10 minutes depending on the heat – when you have a good smoke going, turn the heat down and cook for a further 12-15 minutes. You’ll know when its done the salmon will brown off on the surface and test the edges for crumble with a fork.
Allow to cool a little before serving, this is also delicious cold – flaked over fresh pasta and drizzled with a little oil and cracked pepper, even cold on crackers as an afternoon snack with a crisp sauvignon blanc.
Stores in the fridge for at least a week so you can make a batch for next weekend’s brunch
Tony Townley is a luxury lifestyle specialist and owner of Luxury Adventures. Talk to us about planning your next visit to New Zealand, Australia or the South Pacific Islands.