INGREDIENTS(Serves 4 )
For the salmon
For the crushed new potatoes
- 300g new potatoes
- 60g butter
- 2-3 tbsp crème fraiche
- a squeeze of lemon
- 1 tbsp olive oil
- 1 tbsp horseradish root, grated
- 2 tbsp dill, roughly chopped
- 2 tbsp parsley, roughly chopped
- 1 cedar barbecue plank
- Smoking chips
An unusual yet simple method of cooking on the barbecue, using natural cedar wood to give salmon a distinctive flavour and a flaky, juicy texture.
METHODDIFFICULTY: Medium 45 MINS
Two hours before you plan to cook the salmon, soak the cedar plank and smoking chips in water which will prevent either from catching light.
Place the new potatoes in a cast iron saucepan, for which you have a well-fitting lid. Add the butter and 2 tbsp water and cover with the lid. Place on the barbecue over indirect heat, close the barbecue lid and cook for 15-20 minutes or until tender.
While the potatoes are cooking, prepare the salmon. Whisk together the maple syrup and wholegrain mustard with a little salt and pepper. Brush this onto the top of the salmon fillet and place it onto the cedar plank.
Once the potatoes are cooked, remove from the barbecue. Lightly crush with a fork or potato masher and stir in the crème fraiche, lemon juice, olive oil, freshly grated horseradish and fresh herbs. Keep to one side.
To cook the salmon, lift the barbecue grill and tip the smoking chips on top of the coals. Then place the cedar plank, with the salmon on top, onto the grill. Close the lid and cook the fish for 12-15 minutes until just cooked through. Squeeze over the lemon juice and allow to rest for a minute or two.
To serve, gently break the salmon into large flakes and plate up with the crushed potatoes and a pile of dressed salad leaves.