Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

This home-smoked salmon is served with cucumber pickle and kimchi butter for modern Asian flavour.

The ingredient of Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

• 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

The Instruction of home smoked salmon with kimchi butter and cucumber pickle

• 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
• 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
• add cucumber chilli and eschalot transfer to an airtight container then chill for at least 1 hour
• 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

Nutritions of Home Smoked Salmon With Kimchi Butter And Cucumber Pickle

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