Bourbon-glazed Cold Smoked Salmon

Ingredients: 1 kg salmon fillet, skin on 1 tablespoon Bourbon 1 orange, zested and sliced into rings 1 cup kosher salt 2 cups dark brown sugar Method: Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse the salmon with the whiskey and allow […]

Whole roasted silvers (SASSI GREEN LIST)

Whole roasted and smoked Silvers Serves: 4-6 Prep Time: 1.5 hours (including brining) Cook Time: 45 minutes Accessories: Stainless flexi grilling basket , Silicone BBQ Mitt , Pecan wood chips . Ingredients: Brine: 1,5 litre water 1 cup kosher salt ½ cup brown sugar 2 teaspoons garlic powder 4 bay leaves 2 teaspoons whole peppercorns Fish: 1 x whole silver appr 2 kg (head on, […]

Cherry Smoked Salmon with Wasabi Yoghurt Cucumber Spaghetti

Salmon: Ingredients: 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 Method: Combine ingredients and season salmon liberally. Cover with clingfilm and refrigerate 2-4 hours before smoking. Rinse salmon thoroughly. Place on non-stick matt and transfer to smoker. Smoke […]

Smoked Norwegian Salmon on savoury crumpets with crème fraiche and fresh dill

Ingredients:  For the Salmon 400g Side of Norwegian salmon (sustainably caught) 4 limes Maldon salt Black pepper 2 Red Cedar Wood Planks For the crumpets 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 tablespoons vegetable oil 1 large egg 1 tablespoon vegetable oil 1 tablespoon of butter for frying To finish 250g […]

Reuben Riffel’s Smoked salmon, hake, mussel and white bean stew

Sugar cure Ingredients: 250g Maldon salt 375g Brown sugar 1 x Star Star Anise Zest of 1 orange and 1 lemon each Method: One day before cooking: 1. Sprinkle the sugar cure over the hake and place in a plastic container overnight. On the day of cooking: 1. Remove fish from cure and rinse off under […]