This dish is a real crowd pleaser and centrepiece showstopper. The delicate smoky flavour combines perfectly with freshness of the dill and lime. It is extremely versatile – have it on Christmas morning with scrambled eggs and muffins, whip up with some chives and cream cheese for a delicious topping for bagels or flake and … Continue reading "Hot Smoked Salmon"

This dish is a real crowd pleaser and centrepiece showstopper. The delicate smoky flavour combines perfectly with freshness of the dill and lime. It is extremely versatile – have it on Christmas morning with scrambled eggs and muffins, whip up with some chives and cream cheese for a delicious topping for bagels or flake and use in salads.

You will need: a BBQ and apple wood smoking chips (you can buy online at weber.com/GB), a cooking thermometer

1. Soak the apple wood smoking chips for at least 15 minutes. 

2. Either portion the salmon or leave it as a whole side and place skin side down on a piece of greaseproof paper.

3. Season with salt and the grated lime zest, honey, and freshly chopped dill.

On the BBQ:

1. Prepare the BBQ for indirect heat, around 180˚C. Place the fish (still on the greaseproof paper) onto the cooking grate over indirect heat. 

2. Place the soaked wood chips over the coals and replace the lid

3. Cook for around 20 minutes, or until you reach a core temperature of 56˚C.

Professional Chef James Palmer Rosser has worked across the South East for a number of prestigious and Michelin starred eateries. He now heads up Kent Cookery School, where he shares his creative approach to food with cookery courses taught in a relaxed, informal setting where people of all abilities can come and learn, eat and make some great memories. Find out more about his popular courses, and what’s coming up, by visiting kentcookeryschool.co.uk