Hot Smoked Salmon with Potato Rosti and Soured Cream

First, preheat your charcoal BBQ and distribute the heat for indirect cooking i.e. coals at each side of the kettle and not in the centre. The temperature should be 200c.

Place a skillet or flat griddle pan on the BBQ to preheat and then prepare the potato rosti mixture. Crack the eggs into a good sized mixing bowl, season with the salt, pepper and chopped chives. Add the grated potato and mix well.

Next, cook the rosti in batches. Brush a little oil on the surface and then place the rosti on the hot plate. Place the lid on and cook for about 5 minutes on each side until golden. Remove and keep warm.

Next the salmon. Line a Weber tray (this has holes in it), with parchment paper. Arrange the fillets on top, sprinkle with the lime zest, sea salt and black pepper. Place on the BBQ and add the soaked woodchips directly on to the charcoal. Cover with the lid and cook for about 12-15 minutes until the internal temperature is 50c. Remove and rest the fish, it will reach 55c at the centre whilst it is resting.

While the salmon is cooking, mix together everything for the sour cream topping.

Serve with a wedge of lime and a little crisp green salad.

Serves 8

Ingredients

1 side of skinless salmon about 1.5kg, cut into 8 fillets

  • 2 limes
  • Sea salt
  • Black pepper
  • 4 tablespoons Cherry wood chips, soaked in water for 20 minutes

Potato Rosti

  • Red skinned potatoes, peeled and grated, soaked and all liquid squeezed through a teatowel.
  • 6 free-range eggs
  • 1 tablespoon chopped chives
  • 1 teaspoon sea salt
  • ¼ white pepper

Sour cream topping

  • 300ml sour cream
  • 2 tablespoons lime juice
  • ¼ teaspoon sugar
  • 6 stems flat leaf parsley, chopped
  • 3 stems dill chopped