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

Ingredients: Big Green Egg Smoked Salmon

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 crème fraiche
  • 1 handful fresh dill
  • 2 limes

Method:  

For Salmon:

  1. Preheat the Big Green Egg to 200°C.
  2. Once at the correct temperature, insert the convEGGtor and the 2 Red Cedar Wood smoking planks into the EGG (Remember to soak the planks in water for at least one hour before using).
  3. While waiting for the EGG to come back up to temperature, season your salmon generously with Maldon salt and black pepper and squeeze the juice of 4 limes of the fish.
  4. Burp your EGG, and then carefully place the salmon on the smoking planks.
  5. Close the EGGand allow salmon to smoke for about 15-20 minutes. Check the fish now and again (you don’t want overcooked salmon!)
  6. Once the salmon is ready and slightly pink in the centre remove from the EGG, and set aside. 

For the crumpets:

  1. Preheat the Big Green Egg to 200°C. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together milk, oil, and egg.
  4. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).
  5. Heat the convEGGtor for a few minutes, then place a round non-stick base of a tart pan on the stainless steel grid.
  6. Fold a sheet of paper towel in half, and moisten with butter; rub non-stick tart base with buttered paper towel.
  7. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
  8. Close the lid of the EGG and allow crumpets to cook for about 2 minutes. Keep an eye on your EGG – you don’t want it to get too hot, below 200°C is good.
  9. Cook until surface of pancakes have some bubbles and a few have burst (1 to 2 minutes).
  10. Flip carefully with a thin spatula, and cook until browned on the underside (1 to 2 minutes more).
  11. Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm.
  12. Continue with more butter and remaining batter. (You’ll have 12 to 15 pancakes).

To serve: 

  1. On a plate, place your crumpets (as many as you would like;). Break pieces of the salmon over the crumpets and finish with dollops of crème fraiche, sprigs of dill and some generous squeezes of lime juice, then enjoy with family and friends.

Recipe courtesy of chef Megan Kate Swan of Sophisticated Chef.

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