Hot Smoked Salmon with Broad Bean Puree

For 20 entrée portions

Ingredients

Cured Salmon

• 1 side of fresh salmon
• 150g rock salt
• 150g brown sugar
• 15g mandarin tea
• 15g orange zest, roasted
• 10g star anise, ground
• 1 cinnamon quill, ground

Smoke

• 300g manuka chips
• 100g rock salt
• 100g brown sugar
• 30g mandarin tea

Broad Bean Puree

• 500g podded fresh broad beans
• 50g chives
• 50g yoghurt
• juice of a lemon
• salt and tabasco

Method

For Cured Salmon

Mix all dry ingredients and spread liberally over the salmon. Refrigerate for 24 hours the wash off salt mix and pat dry with a towel

For Smoke

Mix all ingredients together. Using a stove top smoker smoke the salmon over a low heat for 40 minutes

For Broad Bean Puree

Blanch the broad beans until tender, remover from water and mix with the remaining ingredients in a food processor and puree until smooth. Season to taste