I’ve always wanted to home smoke. But I bought the wrong sort of barbecue and lighting up an entire barbecue for myself just seems wrong. And then stove-top smokers were always too expensive. Until I found one for about a quarter of the price a few weeks ago at my local supermarket.
The first thing I decided to smoke was salmon. The main reason being, salmon isn’t hugely expensive so if you fuck it up you won’t feel too bad about it and there’s nothing wrong with some smoked salmon.
For me the salmon comes out a little too smokey to have on it’s own, but if you break it down in flakes it’s perfect for salads or for these awesome Japanese-inspired loaded fries.
Note, I’d love to use salmon roe for this, but I’m broke so I use imitation caviar. Which is still an amazing mouth party of umami-goodness. Be sure to get the gim-gui, Korean roasted seaweed, because it packs more punch than a regular nori-sheet.
Japanse-Inspired Loaded Fries with Home Smoked Salmon
- ½ tbsp olive oil
- salmon filets skin on, as many as you need
- juice of one lime
- 1 tbsp smoked or other good quality salt
- ½ tbsp freshly ground black pepper
- ½ tsp ground coriander
- ½ tsp pink peppercorns dry roasted and smashed
- 1 cup your choice of wood chip I use hickory
For the Japanse-inspired Loaded Fries
- whatever fries you like
- 1 sheet Gim-gui Korean roasted seaweed, do not use plain nori-sheets for this
- 2 tbsp Kewpie mayo
- 2 tsp wasabi the fake stuff will work as well
- 2 tbsp imitation caviar or salmon roe
- An hour before you want to start smoking your fish, immerse the wood chips in water, making sure the wood chips stay submerged.
- Once you’ve done this make a dry rub using the salt, black pepper, coriander and peppercorns.
- Rub the salmon filets in olive oil and then in lime juice, before adding the rub, shaking off any excess rub, and leave to sit at room temperature for an hour.
- When you are ready to smoke, drain the wood chips and smoke as per your smoker’s manufacturer’s instructions for 10-20 minutes depending on the level of doneness you’d like on your fish. I like to go for 15 to get it fully cooked through but still moist and luscious.
Japanese-inspired Loaded Fries
- Prepare the fries according the the package instructions, or however you like to make fries. I think making my own is way too much hassle so I used store-bought oven fries, which work fine for me.
- Flake your salmon carefully. Or just stomp it to the desired consistency. Whatever you prefer.
- Mix the wasabi with the Kewpie mayo. Or don't for extra oomph.
- Crumble the sheet of gim-gui.
- Divide the salmon flakes, Kewpie-wasabi mayo (or Kewpie and wasabi), the crumbs of gim-gui and the imitation caviar or salmon roe over the fries. Eat up. Feel great.
Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor zalm uit de rookoven en Japans-geïnspireerde ‘kapsalon’.