Ingredients
| 500g or half fillet | Ora King Salmon |
| 150g | pohutukawa wood chips, for smoking |
Brine liquid
| 1 cup | soy sauce |
| ¾ cup | brown sugar |
| ¼ cup | sea salt |
| 5 cloves | garlic |
| 4 cups | cold water |
Remoulade
| 2 | egg yolks |
| ½ Tbsp | wholegrain mustard |
| 1 Tbsp | hot English mustard |
| 1 clove | garlic, finely chopped |
| 1 Tbsp | tomato ketchup |
| 1 stick | celery, very finely diced |
| 1 Tbsp | horseradish cream |
| 1 tsp | salt |
| Pinch | cayenne pepper |
| Pinch | black pepper |
| 1 | lemon, juice and zest |
| 200ml | sunflower oil |
| 1 | celeriac approx 500g, peeled and finely grated |
| 2 Tbsp | finely chopped chives |
| 1 small bunch | spring onions, finely sliced |
Directions
- 1. For the brine liquid: Put all ingredients in a potexcept for the water and bring to the boil. Take off heat and add the water to cool it down.
- 2. Cut the salmon in 3cm square with skin and put into the brine in the fridge for 2 to 3 hours.
- 4. Smoke the salmon in a fish smoker with the pohutukawa chips for 5 to 8 minutes
- 5. For the remoulade: Combine egg yolks, mustards, garlic, ketchup, celery, horseradish, salt, peppers, lemon zest and juice and make as per mayonnaise, whisking oil slowly to form an emulsion, test, and check seasoning.
- 6. Peel and grate celeriac, combine with remoulade sauce, chives and spring onions.
- 7. Serve with the salmon and garnish as desired.
Note: Recipe differs slightly than that pictured