Smoked Salmon Slaw

Here is a Smoked Salmon Slaw Recipe...

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INSTRUCTIONS

1.Combine sugar and salt in a bowl. Spread half over the base of a non-reactive container with a lid. Add the salmon and cover with remaining curing mixture. Cover and chill for 1 hour or up to 6 hours to cure.

2.Wipe off most of curing mix from salmon with paper towel, leaving a thin layer on bottom and top of salmon (this will caramelise as it smokes).

3.Line a wok with foil and add wood chips. Place over high heat until smoking. Place salmon on a greased wire rack and set inside wok. Cover with a lid and smoke for 2 minutes, then reduce heat to medium-low and smoke for a further 15 minutes. Remove from heat. Set aside, still covered, for 5 minutes to cool slightly and continue smoking in residual heat, then flake.

4.Combine crushed peanut, chilli, palm sugar, fish sauce and lime zest and juice in a bowl.

5.Toss cabbage, onion, snow pea and carrot with dressing, then divide among plates with herbs and top with salmon and extra peanuts.

INGREDIENTS

1 firmly packed cup (250g) brown sugar

1 cup (250g) salt flakes

500g skinless salmon fillet, pin-boned

1/2 cup apple wood smoking chips (from barbecue stores)

1/3 cup (50g) unsalted roasted peanuts, finely crushed, plus extra
chopped to serve

2 small red chillies, seeds removed, chopped

2 tbs grated palm sugar

2 tbs fish sauce

Finely grated zest and juice of 2 limes

1/2 each red cabbage and red onion, sliced

150g snow peas, trimmed, thinly sliced

1 carrot, finely shredded

1 cup each Thai basil and coriander leaves

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