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How to make Home smoked salmon with kimchi butter and cucumber pickle

Yield = 4
Prep time: 1:00
Cook time: 0:15
Total time: 1:15

Ingredients

  • 125g softened unsalted butter
  • 50g kimchi (Korean fermented cabbage), plus 1 tablespoon kimchi juice
  • 1/4 cup (55g) white sugar
  • 1/4 cup (60ml) rice vinegar
  • 1 telegraph cucumber, halved lengthways, thinly sliced into ribbons
  • 1 long red chilli, thinly sliced
  • 1 Asian (red) eschalot, thinly sliced
  • 4 x 180g salmon fillets (skin on)
  • Sunflower oil, to rub
  • 1/2 cup (100g) SunRice jasmine rice
  • 1/2 cup lapsang souchong tea leaves
  • Micro herbs (optional), to serve

Method

  • Step 1 To make kimchi butter, whiz butter, kimchi and kimchi juice in a food processor until combined. Place on a sheet of plastic wrap and form into a sausage shape, then wrap up tightly and chill until firm.
  • Step 2 To make cucumber pickle, combine sugar, vinegar, 1 teaspoon salt and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Cool.
  • Step 3 Add cucumber, chilli and eschalot, transfer to an airtight container, then chill for at least 1 hour.
  • Step 4 Preheat a hooded barbecue to medium-low. Spread rice, wood dust and tea over a large foil tray, then place an oven rack over the top. Heat tray on the barbecue, with hood down, for 3 minutes or until starting to smoke. Rub salmon all over with oil, then place, skin-side down, on the fat plate. Cook, with hood down, for 2 minutes or until skin is crisp, then transfer to the rack and smoke for 10-12 minutes until golden and cooked through. Serve topped with slices of kimchi butter, cucumber pickle and micro herbs, if using.