Hot Honey Smoked Salmon with Basil Bearnaise and Fast Pickled Cucumbers

Hot Honey Smoked Salmon with Basil Bearnaise and Fast Pickled Cucumbers

Earlier this week Dad and I had planned to head out flathead fishing, but we had heard of some Atlantic salmon escaping from one of the fish farms down the Channel so we quickly changed our plans.

You don't really have to get up early for Atlantics, so we kept gentlemans hours for this trip - it was still bloody cold! We put the nets in first then had a fish with the rods for an hour or two, but it was a bit of a slow day on the rod and reel. Luckily we had the square hooks in so that saved the day. The Atlantics were decent fish - around 7-8lbs, so after a couple we decided that was enough and pulled the pin.

It was a pretty nice Winters day on the water really.

I struggled to figure out what to do with the salmon. But in the end I decided to do a recipe inspired by our recent trip to Sweden.

Honey Hot Smoked Salmon

1x Fillet of Atlantic Salmon Cut into Approx 180g Portions (or however many portions you need - it is easy to cut into portions before you smoke) 2/3 Cup of Honey 1/3 Cup of Salt Flakes 2x Tbs Cracked Black Pepper

1. Combine all the ingredients in a bowl and leave to stand for an hour. 2. Light your smoke box (if you don't have one I suggest buying one - they are awesome - you can get them from most fishing or BBQ shops). 3. When hot place the Salmon in the smoker and smoke until just cooked. Then let sit - it will be better at room temp or a bit above.

Soft Boiled Quail Eggs

15x Quail Eggs Pepper and Salt Walnut Oil

1. Boil a large pot of water. Then add the eggs and biol for exactly 2 minutes then plunge into cold water. 2. Peel the eggs then dress with pepper and salt and walnut oil.

Fast Pickled Cucumbers

1x Cucumber Sliced Finely 1/4 of a Salad Onion diced super finely 1 Tsp of Finely sliced Mint 1/2 Cup White Vinegar 1 1/2 Cups Water Good pinch of Salt

1. Combine all the ingredients in a pickling jar so the cucumber is covered in liquid. Refrigerate for an hour and serve.

Basil Bearnaise

2-3 Egg Yolks (depending on size) 1/2 Cup Melted Butter 1/2 Tsp Finely Chopped Garlic 1 1/2 Tbs White Vinegar 1/4 Cup Finely Chopped Basil Salt and White Pepper to Taste

1. Boil a pot of water on the stove, then in a bowl add the egg yolks, garlic and vinegar then place on top of the pot of water to form a double boiler and whisk solidly for 2 minutes so the eggs don't scramble. They are done when they are foamy. 2. Still on top of the double boiler while whisking, slowly add the butter - like you would a mayonnaise. Keep whisking until the mixture thickens. Then take of the heat and keep whisking for another 30 sec or so to ensure no lumps. 3. Add the basil and let stand for 15 mins. The serve on top for the salmon.

Even though we ate this as a meal. I reckon it would be really nice served on a large platter as a shared starter with some rye bread.

Lemon Curd filled Doughnuts

Lemon Curd filled Doughnuts

Ornö, Sweden

Ornö, Sweden