Hot Smoked Salmon

on Hashies with Lime Aioli

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Ingredients

  • 800g fresh Regal Salmon, skin on and pin boned
  • 100g manuka chips
  • Splash of Olivado Olive Oil
  • Tamari soy sauce

A sprinkle of the following: don’t stress if you don’t have all the spices, just use what you have!

  • Brown sugar, cumin seeds
  • Paprika, cajun, caraway, fennel seeds
  • Yellow & brown mustard seeds
  • New York black pepper, sea salt

Mix all of the spices together to make the rub.

Method

  1. Preheat the oven to 200°C on bake NOT fan bake as you will blow the smoke everywhere! You only have to do it once to learn your lesson!
  2. To smoke the salmon, brush the olive oil and soy over the fish and then all of the other ingredients.
  3. Turn on your extractor fan! Place the wood chips in an old pan and heat over the element until smoking then quickly put salmon into the oven for 8-10 minutes.
  4. The salmon is best served at room temperature.
Potato Hashies
  • 500g agria potatoes
  • 1 onion, finely diced
  • 2 NZ garlic cloves, crushed
  • 1 tablespoon chopped chives
  • Sea salt and pepper
  • 2 free range eggs, lightly whisked
  • Panko bread crumbs
  • Splash of Olivado Olive Oil
  1. Cook potatoes in salted boiling water with their skins, strain water and when cool enough to handle remove the skin and roughly mash.
  2. While potatoes are boiling, gently sauté onions and garlic until soft and translucent.
  3. Add sautéed onions and garlic and chives to the roughly mashed potato and mix. Season to taste.
  4. Shape potato hashies into bite size portions. About as round as the old 50c pieces. Once shaped, using one hand for egg and one hand for bread crumbs, coat the hashies in egg then bread crumbs. Heat up a splash of oil in a medium heat pan and lightly fry until golden brown both sides. If you are making breakfast size hashies, depending on how thick they are you might want to after frying put them in an oven at 180°C for 5-10 mins to warm right through before serving.
Lime Aioli

Makes just over 500ml.

  • 3 free range egg yolks
  • 1 NZ clove garlic, peeled and crushed
  • 2 NZ cloves roasted garlic, crushed
  • 1 tablespoon Colman’s Dijon Mustard
  • Zest and juice of 2 limes
  • 500ml Olivado Omega + oil
  • 1-2 teaspoons manuka honey to taste
  • Sea salt to taste
  1. Blend the egg yolk, garlic and mustard in a food processor or high speed blender until smooth. Add the lime zest and juice. With the motor running, slowly pour in the oil.
  2. Once this has thickened to a mayonnaise consistency, season with salt and honey to taste. Refrigerate until required.

To assemble this canapé place a small piece of smoked salmon on top of a hashy, spoon a small amount of aioli then garnish with either some fresh chives, dill or chervil and serve.