Featured Recipe: BBQ Hot Smoked Salmon with Parsley and Chive Flatbreads

Posted: 26 July 2014

Blog category: Food, Recipes

The salmon is cured and then hot smoked on the barbecue with Earl Grey tea leaves which impart a subtle smokiness. Here we served it up with Whitstable Bay Pale Ale which cuts through the smokiness well and contrasts with the sweetness of the salmon.
View a printable version here.

Preparation 30 mins (plus curing 2 days): Cooking 20 minutes: Serves 4

Ingredients:
4 thick salmon fillets
1 tbsp brown sugar
2 tsp salt
1 tsp lime juice
1 tbsp sticky barbecue sauce
1 tbsp Earl Grey tea leaves

Flatbreads:
500g self raising flour
300g Greek yoghurt
10g chopped chives
10g chopped parsley
Pinch salt
ΒΌ tsp baking powder

Sauce:
2 tbsp mayonnaise
2 tbsp cooked beetroot, pureed
1 tsp lemon juice
Zest of 1 lemon

Dressed baby leaves to serve.

Method:
1/ Cut the salmon into 2.5cm cubes and place in a bowl with the salt, sugar, lime juice and bbq sauce. Turn in the mixture to coat. Keep in the fridge for two days, stirring occasionally.

2/ Put all the ingredients for the flatbreads in a food processor and pulse until a smooth dough is formed. If it is a little wet then add a little more flour. Roll the dough out on a floured surface until 2-3mm thick and cut into small circles. Place between sheets of greaseproof paper until you are ready to cook them.

3/ Thread the salmon cubes onto four skewers. If using wooden skewers be sure to soak them in water beforehand to stop them burning. Place a holed bbq wok on the barbecue (or improvise with a colander). Place a small square of foil in the bottom and place the tea leaves on top. Place a lid over the top and heat until the tea leaves start to smoke. Use the holes of the wok/colander to secure the skewers above the tea leaves and replace the lid. Cook for around 20 minutes or until the salmon is cooked. If the salmon is still a little pink in the middle then all the better.

4/ Meanwhile cook the flatbreads on the barbecue. Brush a little water over the dough circles and cook directly on the bars until lightly browned on both sides, set aside to keep warm.

5/ Make the sauce by mixing all the ingredients together and arrange the leaves on the serving plates. Serve the skewers with the flatbreads and a smear of the sauce on the plate.