Cherry Smoked Salmon with Wasabi Yoghurt Cucumber Spaghetti


  • 1 portion (500g) Salmon
  • 250 ml Coarse salt (do not substitute with fine salt)
  • 250 ml White sugar
  • 125 ml Chopped fennel or dill leaves


  1. Combine ingredients and season salmon liberally. Cover with clingfilm and refrigerate 2-4 hours before smoking.
  2. Rinse salmon thoroughly.
  3. Place on non-stick matt and transfer to smoker.
  4. Smoke with Cherry Wood Chips over low temperature (recommended 100°C). Internal temperature at thickest part should not exceed 55°C which will take about 20 minutes.

Wasabi Yogurt Cucumber Spaghetti

  • 5 each cucumbers
  • 50 ml Salt
  • 1 litre Full cream double thick plain yoghurt
  • 10-15 ml Wasabi paste


  1. Rinse cucumbers and using a mandolin cut spaghetti strips, discarding the seeds.
  2. Mix salt into cucumber and let it rest for 2-4 hours for salt to draw and cure cucumber.
  3. Rinse cucumber in cold water and squeeze out excess fluid.
  4. Mix yogurt and wasabi and mix into the cumber.
  5. Season yogurt to taste with salt & black pepper.


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