Name: Marinated smoked salmon with yogurt, herbs and spices
Yield: Serves 4
Cuisine: India
Ingredients: 2 tbsp finely chopped dill; 600 g salmon fillets, pin-boned and cut into 5cm chunks; 2 tbsp finely chopped chives; 3-4 tbsp yogurt, lightly whisked; 1 tsp turmeric; 1 tsp chilli powder; 3 tbsp wholegrain mustard; 3 garlic cloves, crushed; salt; 1 tbsp ghee; 2 tbsp finely chopped coriander leaves; 2 cm piece of root ginger, grated; 3 tbsp runny honey; 1-2 green chillies, deseeded if you like, finely chopped; finely grated zest of 1 unwaxed lemon and juice of 1/2; 6 green cardamom pods; 4-6 cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

You have to try this, it’s fab. It is not at all difficult, but will be a new technique for many people. It is called dhungar. A piece of smouldering charcoal is sealed in a tray with the salmon, so the smoke is captured in the marinade. It’s a great way of imbuing smokiness if you don’t have a barbecue, and you may well find you start cooking this way with lots of other things, as it’s just amazing... the flavour reverberates at the back of the palate. Make sure that the salmon is p