Hot Smoked Salmon with Warm Potato and Mange Tout Salad

Flavorful hot smoked salmon fillets served with a warm salad of boiled new potatoes and fresh mange tout.

Healthy Seafood Potatoes Salmon Smoked

Estimated Nutrition

Calories

264.1

kcal / serving

1056.2 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

13.7g

per serving

54.6 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Maple Syrup

CondimentsSauces

tbsp

Dark Sweet Soy Sauce

ketjap manis

Dairy

Butter

a knob

Fruits

piece

Lemon Juice

juice only

Liquids

piece

Lime Juice

juice only

NutsSeeds

clove

Garlic

finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

handful

Coriander

shredded

handful

Basil

shredded

OilsFats

tbsp

Olive Oil

Other

handful

Oakwood Smoked Chippings

for smoking only

Seafood

280

Salmon Fillet

two 140g fillets

Vegetables

Ginger

knob, finely chopped

piece

Shallot

finely chopped

310

New Potatoes

140

Mangetout

Method

Lay the salmon on one half of a 30cm foil sheet, drizzle with marinade, and season.

Mix ginger, garlic, shallot, soy sauce, maple syrup, and lime juice.

Place wood chippings on a second foil sheet and put the salmon parcel on top.

Prick the top of the inner bag 20 times and seal everything inside the outer foil.

Smoke the parcel on a hot griddle pan for 7 to 10 minutes.

Boil the new potatoes and mange tout until tender.

Toss potatoes with olive oil, lemon juice, butter, and herbs to serve with the fish.

Seal the salmon in a foil envelope.