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.

Serves
6
Prep
30m
Note: + 1 hour brining time
Cooking
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.