Maple-smoked salmon
6
Easy
40 minutes
15 minutes
"I saw this technique on an Instagram reel and it worked perfectly. Drill holes in the top of two pieces of maple wood about the length of the fish you’re going to braai. Soak them in water overnight so they don’t burn. Wire the two planks together at the top, so they look like a teepee. When you’re ready to braai the fish, attach it to the inside of the planks using wire and stand over the coals.” – Abigail Donnelly
Ingredients
Method
- 2 x 600 g salmon or trout fillets
- 4 T Woolworths trout pearls
- sea salt and freshly ground black or green pepper, to taste For the lemon cream:
- 2 T butter
- 1 clove garlic, crushed
- 2 cups cream
- 4 T lemon juice
Method
Ingredients
1. Attach the fish to 2 soaked pieces of maple wood using wire, then place over medium coals. Alternatively, place hot coals in a cast-iron wok and place the wood inside the wok, then place the wok on a tripod with the coals under it. Cook until the fish is opaque. I prefer salmon a bit rare.
2. To make the lemon cream, melt the butter in a pan over medium coals and add the garlic. Cook for 30 seconds, then add the cream. Simmer for 4 minutes, then add the lemon juice.
3 Remove the fish from the wood and serve with the lemon cream and trout pearls. Season with salt and ground black or green peppercorns.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa
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