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Recipe Development: Hot Smoked Salmon
Overview

Hot smoking is more to do with flavour than preservation when compared with cold smoking so it's a great way to show the flavours of your local terroir. For Daniel, a big part of this dish is about using fire and smoke to get the best out of simple but delicious ingredients.

Development Stages

Key components:

Texture - a big part of this dish is the flaky, smokey texture of the salmon, which allows Daniel to crumble the fish across the plate. He also cooks the asparagus straight on the bar of the barbecue, so that it keeps a bit of a bite as it doesn't touch any water.

Appearance - Daniel goes for rustic plating roughly dotting the sauce around the plate and flaking the salmon. He creates height with the placement of the salmon and asparagus and preserves the green colour from the asparagus by not letting it sit for too long.

Flavour - the way the egg is cooked adds a creaminess to the dish which balances nicely with the fresh asparagus. Daniel uses the seasons as inspiration for his produce, choosing to use local Irish asparagus in its prime which caramelises nicely over the grill adding a sweetness to the dish. He also uses aged whiskey barrel chips which adds a vanilla note and sweet twang to the fish through the smoking process.

Teachings:

  1. Hot Smoking - Learn hot smoking techniques to develop upon last weeks recipe. Cooking over hot coals and soaked wood chips you'll begin to master this technique that can be carried across many different cuisines, meat and fish.
  2. Open flame cooking - Discover different ways to cook over an open flame from cooking with the lid closed (enclosing all the smoke) to cooking directly in coals.
  3. Curing - Learn how to cure. Learn alongside me and master shorter curing times and how it begins to season and alter the texture of the salmon.

Make It Your Own:

  1. Local Influences - whiskey (from the wood chips) and salmon are proud products of Ireland which Daniel uses together in his dish but you can look around your local area for flavour inspiration, for example, you could serve your fish with a spicy cauliflower puree using spices from your region.
  2. Meat - Other fish you could try instead of salmon are trout (the fattiness of trout will work well), cod or hake - flakey fish tend to do well. If you want to move away from fish altogether, you could try smoking a beef fillet, tartare or venison.
  3. Serving - You can do this dish on toast like you did with the cold smoked salmon last week. For garnishing, try different herbs, different roes or if you were doing a curried dish you could add pomegranate for sweetness but then leave off the egg in that case which works better with green vegetables. Keep in mind the garnish is there to make the smoke salmon taste better rather than to overwhelm the dish with strong flavours - let the salmon sing!
  4. Smoking fuels - you can try hard herbs for smoking, lemon wood, oak or for a higher intensity, birch.
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Daniel Hannigan
I've worked in both Michelin and casual dining, working with meat and cooking over fire. Now, I own my own coffee and food business.