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Ingredientes
- 12 x butter lowfat milk biscuits
- 60 gm herb compound butter
- 1 bn watercress
- 500 gm fresh Atlantic salmon, (about 1 lb.)
- 50 gm coarse salt
- 4 clv garlic, chopped
- 10 x cracked peppercorns
- 50 gm brown sugar
- 1 Tbsp. mustard seeds
- 100 gm wood chips, for smoking For the aioli
- 1 x egg yolk
- 50 gm garlic
- 250 ml extra virgin olive oil
Direcciones
- Preheat the oven to 375 degrees Fahrenheit.
- Leave the skin on the salmon and coat it with the sugar, mustard seed, peppercorns, salt and garlic. Set aside in the fridge overnight. Remove the salmon from the fridge, wash off the marinating ingredients and pat the fish dry with a cloth.
- Put the wood chips in the bottom of a deep baking tray, sprinkle them with water. Next, place a wire rack on top of them and the salmon on the rack. Cover with tin foil and seal the package well. Put the pan on the stove-top over a high heat to smoke for 1 to 2 min. After this time, move it to the oven to finish cooking for 6 to 8 min. Remove from the oven and set aside to cold.
- Flake the salmon and mix it with the aioli to make a salad. Serve on a biscuit which has been generously buttered with the herb butter, garnish with watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 345 | 79% |
| Total Fat 39.01g | 49% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 2497mg | 104% |
| Potassium 355mg | 10% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.23g | 4% |
| Protein 13.26g | 21% |
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