Christmas Smoked Salmon with Celebration Couscous
This smoked salmon is brilliant for a big family gathering where you want an extra special dish, such as Christmas day
The cous cous is a perfect accompaniment – light and fresh with bursts of flavour from the herbs, pistachios and cranberries! Making smoked salmon yourself is easier than you think – you don’t need any special equipment and it takes no time at all to get that delicious rich smoky flavour. If your wok is too small to fit a whole side of salmon, you could cut it down into 2-3 smaller pieces and arrange to fit. Woodchips that are suitable for smoking food can be found at any store that sells BBQ equipment, like The Warehouse, or any outdoor, hardware or fishing store (just check they’re untreated woodchips)
- orange kumara (sweet potato) 600g, cut into 1 inch chunks (leave the skin on)
- olive oil 1 tablespoon
- runny honey or maple syrup 1 tablespoon
- dried couscous ½ cup
- boiling water ½ cup
- butter one knob
- orange finely grated zest of 1
- pistachios ¾ cup shelled, chopped
- pine nuts 1 x 70g packet, toasted
- dried cranberries or cherries ¾ cup, chopped
- flat-leaf parsley ½ - ¾ cup chopped
- mint leaves 1 cup torn
- fresh salmon one whole side, skin on and pin-boned
- brown sugar 2 tablespoons
- salt 1 teaspoon
- wood-chips small handful
- sun-dried tomatoes ½ cup chopped
- lemon finely grated zest of 1
- parsley 1 tablespoon finely chopped
Preheat oven to 180 degC/355 Fahrenheit. Line an oven tray with baking paper.
- Toss kumara with olive oil and honey/maple syrup on prepared tray, and season with salt and pepper. Roast for 40 minutes or until kumara is slightly caramelized.
- In a bowl or small pot, combine couscous, boiling water, butter and a pinch of salt. Cover and leave to stand for 5-10 minutes. Fluff up couscous grains with a fork.
- Toss couscous with orange zest, pistachios, pine nuts, cranberries or cherries, parsley, mint and roast kumara.
- To smoke the salmon, mix brown sugar and salt together and rub on the flesh side of the salmon.
- To set up the smoker; line a wok or large deep fry pan and its lid with tin foil. Place a small handful of woodchips inside, then place a cake rack on top that fits inside the wok or fry pan. Cover with a lid and place on medium high heat (gas, electric or induction).
- After a few minutes the woodchips will be smoking. Place the prepared salmon on the rack inside the smoker, skin side down, replace lid and lower to medium heat. Smoke for 20-25 minutes or until salmon is just cooked through.
- Transfer salmon to a large platter. Mix sundried tomatoes with lemon zest and parsley and sprinkle over salmon.
- Serve smoked salmon with the couscous as part of a shared meal.