Served on top of a creamy beetroot yoghurt, this homemade Smoked salmon recipe is the perfect dish to serve up at your next dinner party. Topped with fresh herbs, this dish is full of flavour.
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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.