De Beauvoir Smoked Salmon - Hix Cure

Appears in

Published 2010

About

Before we opened the Oyster & Chop House, I decided that I needed to have something on the menu that would stand out as an artisan dish. I had recently come across a smoker by Bradley, an American company, and started playing around with cold-smoked salmon.

I asked Richard Cook at the Severn and Wye smokery for a bit of friendly advice on curing and settled on a mix of industrial rock salt and molasses sugar-dry curing the fish, rather as you would to make a gravadlax. From Bradley’s range of smoking bisquettes I opted for a mix of oak and apple wood. On my first attempt I liked the flavour so much that I haven’t bothered to experiment with any other options since.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Starters

The licensor does not allow printing of this title