Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Smoked food has been around for a long time.

In fact, cavemen would have discovered meat hung to dry would acquire a smoky flavour from the enclosed fire. Later a curing process which opens up the pores of the meat, allowing the smoky flavour to permeate, would be developed and allow for the prolonged storage and enhancement of many products.

Meats and fish are popular ways to enjoy smoked foods, however beer, tea, spices, cheese, and many vegetables are smoked today.

Around the world different cultures have adopted different methodology and varieties of native woods, to impart flavour.

Hickory, apple wood, beech, ash, maple, cherry, plum, oak, and a Kiwi favourite, manuka, have all been used with success.

So this week I thought I would give you a simple brine and smoking recipe you can use on salmon, or even chicken, which works out radically cheaper than buying pre-smoked from the supermarket. Of course if you haven't got a smoker, you can use a large wok or roasting dish, or you could visit Tauranga market for smoked fish at great prices or Wholesmoke Cheese for a taste treat sensation.

Smoked salmon chunks on kumara feta hash cakes

Brine and curing mix ingredients

1 cup rice vinegar (you can use white but I find rice vinegar softer)

½ cup sea salt flakes

¼ cup mirin

1 cup brown sugar

Chopped fresh herbs chives, dill, optional

1 salmon fillet with skin on

Equipment

Fish smoker or large casserole dish with lid and wire rack

Manuka sawdust

Method

Whisk salt and vinegar together. Lay salmon fillet skin side down in plastic tray. Pour over mix, let absorb for a few minutes and then turn over. Mix should nearly cover fish. Leave for 15 minutes; the pink flesh should start to turn milky.

Pour in the mirin and leave for another 10 minutes then remove to a wire rack to drain. Place skin side down. Pat dry with kitchen towels, then sprinkle liberally with brown sugar and chopped herbs if desired. Leave the tray in the fridge, loosely covered, for six hours or overnight so as to drain and dry out.

Kumara and feta hash cakes (gluten free)

Ingredients

4 medium kumara, peeled and chopped

½ red onion, chopped fine

100g crumbled feta

Chopped fresh thyme

Salt and pepper

30-50 grams fine polenta

Some sour cream for garnish

Method

Place kumara in pot and just cover with water. Bring to the boil until cooked; drain and mash. Add the fine polenta while still hot. Season with salt and pepper and allow to cool and add the feta, thyme and red onion. Form into small patties and refrigerate until required.

Smoking the salmon

Sprinkle a layer of manuka sawdust over the bottom of smoker. Sprinkle with water to dampen slightly. Place salmon over sawdust on wire rack then onto heat source. A barbecue burner outside is great (it's nearly that time anyway) as you can raise and lower temperature.

I find it's easier to get the smoke really cranking then lower the temperature, something you can't do with the small meths burner supplied with most smokers. Don't worry if the fish

darkens, but remember that the smoke will stain. Be wary of drips on the underside of smoker lid as they will stain linoleum. Depending on the thickness of the fillet and the residual heat from the smoking process, an average 1.2kg fillet will take around 25-30 minutes to smoke, and will keep well for around six to seven days, kept covered.

Assembly

Cook the kumara cakes. I indulge in clarified butter for this. Top with sour cream then with fresh smoked salmon chunks. Enjoy with salad or micro greens.