Curtis Stone's smoked salmon with beetroot yoghurt and herbs

Curtis brings us smoked salmon served on a bed of tasty beetroot yoghurt and herbs. Try it for the ultimate starter.

6

30m

Note: + 1 hour brining time

1h

Ingredients

  • 1 cup (220g) brown sugar
  • 1 cup (125g) sea salt flakes
  • 3 (about 220g each) salmon fillets, skin on, halved crossways
  • 2 small beetroot (about 300g)
  • 2 1/2 tbs extra virgin olive oil, divided
  • 3/4 cup (210g) plain Greek-style yoghurt, divided
  • 1 lemon, zest finely grated, juiced, divided
  • 2 tsp olive oil
  • 2 cups mixed fresh herb leaves (such as basil, dill, flat-leaf parsley and tarragon)
  • 1 small shallot, thinly sliced

Everything spice mix

  • 2 tbs white sesame seeds, toasted
  • 3 tsp poppy seeds
  • Pinch of garlic powder
  • Pinch of onion powder
  • 3/4 tsp sea salt flakes
  • 1/4 tsp freshly ground black pepper

Method

STEP 1

In a large bowl, dissolve sugar and salt in 3 cups (750ml) hot water. Add 2 cups ice and stir until the ice melts. Add salmon. Cover and place in the fridge for 1 hour or up to 1 day.

STEP 2

Preheat oven to 200°C (180°C fan-forced). In a roasting tray, toss beetroot with 2 tsp extra virgin olive oil. Season with salt. Cover tray with foil. Roast for 1 hour or until beetroot is tender. Set aside to cool. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely grate into a bowl. Stir in 1/2 cup (140g) yoghurt, remaining 2 tbs extra virgin olive oil, lemon zest and 1 tbs lemon juice. Season. Place in the fridge to chill.

STEP 3

Meanwhile, prepare a covered barbecue for indirect cooking on medium heat. Remove salmon from brine and pat dry with paper towel. Spread 2 cups soaked hickory or apple wood chips on a piece of heavy-duty foil. Close foil around chips to form pouch. Poke 6 holes in the top of the pouch and place directly on the lit barbecue burner.

STEP 4

As the pouch begins to smoke, brush the unlit barbecue grill on the other side with 2 tsp olive oil. Add the salmon, skin-side down. Close barbecue hood and cook for 7-8 mins or until the salmon is flaky but the centre is still rosy.

STEP 5

While the salmon is cooking, to make the everything spice mix, in a small bowl, combine sesame seeds, poppy seeds, garlic powder, onion powder, sea salt and black pepper.

STEP 6

In a bowl, toss herbs, shallot and 1 tsp of remaining lemon juice. Season with salt.

STEP 7

Spread beetroot yoghurt over a platter or 6 small plates. Arrange salmon on top and spoon dollops of remaining plain yoghurt around salmon. Top with herb salad and sprinkle with 1 tbs everything spice mix.

Brine before you BBQ

Soaking the salmon fillets in a sweet-and-salty brine helps to firm up the flesh while adding extra flavour and moisture. This means that when the salmon is hot-smoked on the barbecue it holds its shape and cooks quickly without drying out. 

Wood wise

Smoking chips are a natural way to add a smoky flavour to barbecued food. Find them at BBQ supplies stores.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.