Nadia’s smoked salmon with avocado, orange and radish
Homemade hot-smoked salmon - tastes great, low in salt, and much easier than it sounds
- Sprinkle brown sugar, salt and pepper on salmon (flesh side)
- To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
- Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
- To serve, pile salad onto a plate, and place smoked salmon to the side
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.