🐟 WEEK 6: Hot SmokING
Welcome to the second week of the Smoking module where the temperatures are going to be rising as you try your hand at hot smoking. Hot smoking is much more about flavour than preservation compared with cold smoking and different countries around the world each have their preference. In the American South hickory is more popular as a smoking wood, juniper in central Europe and oak in Ireland and Scotland. You will be using a mix of coals and whiskey soaked oak wood chips to give a delicious flavour to your fish as well as splitting your barbecue into two temperature zones. You’ll need your barbecue to hand!
πŸ“Ί Watch and Learn - Rassa Stories
Find out more about the role of fish in Ireland and the importance of sourcing and catching our fish sustainably from Chef Daniel. This month is all about smoking and imparting flavour with fire and we encourage you to think about how you play around with your fuels looking at woods, hard herbs and aromatics. For environmental reasons, turf farming is on its way out but it has a distinctive smell which for many in the Irish countryside has a homely, cosiness when burnt. Learn more about this old Irish tradition and life on a peat bog.
Sustainable Fishing in County Howth
From the fishing village of Howth Chef Daniel talks about the role of fish in Ireland, visiting the local fishmonger and explaining how to go about using your fish sustainably.
Stories from a Peat Bog in County Offaly
For many, turf (or peat) brings back childhood memories of granny’s kitchen. It’s the distinctive smell of Irish nostalgia that conjures up images of glowing windows in cosy cottages and family hospitality. Find out more about life on a peat bog.
πŸ“— Lessons For The Week
Recipe Development - Hot Smoked Salmon
Daniel will show you how he puts a focus on good quality, simple ingredients and how he brings out as much flavour as possible from them using smoke and fire. He’ll give you plenty of tips on how to put your own spin on the dish, trying different smoking fuels, playing around with garnishing and taking inspiration from your own local area.
Ingredients Introduction - Hot Smoked Salmon
This week Daniel takes you through his shorter cure which he uses to remove excess moisture and kick start the seasoning process. He uses old whiskey barrels as a sustainable way of hot smoking and to impart the flavour from the whiskey. You’ll also learn the importance of shopping seasonally and how to build acidity using gherkins and capers.
Time To Fire Up The BBQ - Hot Smoked Salmon
This lesson you’re trying a new smoking technique which has a more intense smokey flavour. You will also be using the naked flame on the barbecue to give your sides extra flavour through charring - a great way to bring new life to seasonal vegetables. Hot smoked salmon is great for a main meal but if you have leftovers, it makes for a delicious snack on toast or can be enjoyed with eggs as part of your morning breakfast.
Share with the community
Have a question around smoking equipment for this month? Easily access the community forum to ask questions as well as interact with the rest of your cohort, exchange ideas and share pictures of your creations. Don’t be shy, we’re all here to help and learn together!
πŸ’­ Creative Inspiration
Irish Boxty with Kevin Dundon
The use of leftover mashed potato, is a legacy from the times where Ireland was a poorer country affected by the heavy hands of British politics as well as the Catholic Church. Thrifty cooks found creative ways of making their leftovers stretch further and Irish Boxty, a delicious potato pancake, is the perfect example of this ingenuity.
πŸ“– Further Reading
If you’re intrigued about all the β€œsciencey” stuff that goes on during the smoking process, click below to read more.
The Science Behind Fish Smoking
As one of the most ancient forms of food preservation, fish smoking is a simple process but what is the science behind fish smoking?