Making homemade smoked salmon is incredible easy with a Bradley Smoker and then the fun starts making all sorts of recipes with your salmon. This time I’m making mousse and ended up making a delicious smoked salmon and avocado mousse terrine. Great for a summer’s day treat.
My cure mix is large crystal sea salt, white sugar and 1 tbsp of fresh finely chopped dill. I use the ratio 1 cup sugar to 3 cups salt. You need enough salt/sugar mix to have the salmon sitting on a layer as well as be completely covered.
Layer the bottom of a dish with the mix and then add the salmon skin side down. Use the remainder of the mix to cover the salmon entirely, making sure all the salmon surface is in contact with the mix. Place in the fridge and leave overnight.
Rinse the salmon off completely at least 2 – 3 times to remove all the salt and sugar. Pat dry with a paper towel and leave in the fridge for a couple of hours.
Start your Bradley Smoker with the cold smoking attachment. For this recipe I used a mix of oak and apple bisquettes, leave to smoke for at least three hours.
Once the salmon is smoked, remove from the smoker and allow to rest overnight. You can use it straight away, however I find the smoke flavour at this point overly strong. However, it is all a matter of personal taste. Also leaving the salmon overnight allows the smoke to mellow and the salmon flesh to tighten – making it easier to slice.
Now here’s how I made my mousse: peel and remove the pip from the avacado, place in a blender with 50g of the cream cheese, 1/2 the lemon juice and zest and blitz till you have a nice green puree. Season with salt and pepper. Do exactly the the same with your smoked salmon and remember to cut up your salmon into small pieces to blitz.
Using a piping bag, layer the salmon at the bottom of the glass or bowl and gently tap the sides so it settles evenly, do the same with the avocado and then layer the top with some cucumber, lettuce and and spring onion. Or do the avocado first, the choice is yours.
Good piping takes practice and I’m still perfecting the art but it is a lot of fun – whether you are piping into your shot glasses ( does everyone have shot glasses or is it just me ? ), into a wine glass or straight onto biscuits.
Place your glasses back in the fridge and allow to chill for at least an hour before serving, serve with some biscuits or fresh toasted bread and enjoy.
100g smoked salmon, 1 ripe medium avocado, 1 whole lemon juiced and grated zest, 30g peeled and finely cubed cucumber, 30g finely chopped ice-burg lettuce, 1 finely chopped spring onion and 150g full fat cream cheese.