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Smoked salmon with beetroot yoghurt and herbs

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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.

  • Serves6
  • Prep time30 minutes, + 1 hour brining time

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)
  • 2½ tbs extra virgin olive oil, divided
  • ¾ 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 each of garlic powder and onion powder
  • ¾ tsp sea salt flakes
  • ¼ tsp freshly ground black pepper

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a large bowl, dissolve sugar and salt in 3 cups (750ml) hot water. Add 2 cups ice and stir until ice melts. Add salmon. Cover and place in the fridge for 1 hour or up to 1 day.
  2. 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 ½ cup (140g) yoghurt, remaining 2 tbs extra virgin olive oil, lemon zest and 1 tbs lemon juice. Season. Place in the fridge to chill.
  3. 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 top of pouch and place directly on lit barbecue burner.
  4. Step 4

    As pouch begins to smoke, brush unlit barbecue grill on other side with 2 tsp olive oil. Add the salmon, skin-side down. Close barbecue hood and cook for 7-8 mins or until salmon is flaky but centre is still rosy.
  5. 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.
  6. Step 6

    In a bowl, toss herbs, shallot and 1 tsp of remaining lemon juice. Season with salt.
  7. 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.

    Smoked salmon with beetroot yoghurt and herbs

    Smoked salmon with beetroot yoghurt and herbs
    • Serves6
    • Prep time30 minutes, + 1 hour brining time
    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)
    • 2½ tbs extra virgin olive oil, divided
    • ¾ 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 each of garlic powder and onion powder
    • ¾ tsp sea salt flakes
    • ¼ tsp freshly ground black pepper
      Description

      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.

      Method
      1. Step 1

        In a large bowl, dissolve sugar and salt in 3 cups (750ml) hot water. Add 2 cups ice and stir until ice melts. Add salmon. Cover and place in the fridge for 1 hour or up to 1 day.
      2. 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 ½ cup (140g) yoghurt, remaining 2 tbs extra virgin olive oil, lemon zest and 1 tbs lemon juice. Season. Place in the fridge to chill.
      3. 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 top of pouch and place directly on lit barbecue burner.
      4. Step 4

        As pouch begins to smoke, brush unlit barbecue grill on other side with 2 tsp olive oil. Add the salmon, skin-side down. Close barbecue hood and cook for 7-8 mins or until salmon is flaky but centre is still rosy.
      5. 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.
      6. Step 6

        In a bowl, toss herbs, shallot and 1 tsp of remaining lemon juice. Season with salt.
      7. 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.