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Smoked salmon with beetroot yoghurt and herbs
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Elegant smoked salmon with vibrant beet yogurt and fresh herbs.
Ingredients:
  • 220g brown sugar
  • 125g salt
  • 3 (about 220g each) salmon fillets, skin on, halved crossways
  • 2 small beetroot (about 300g)
  • 45.50 gm extra virgin olive oil, divided
  • 210g yoghurt
  • 1 lemon, zest finely grated, juiced, divided
  • 9.20 gm olive oil
  • 500.00 ml mixed fresh herb leaves (such as basil, dill, flat-leaf parsley and tarragon)
  • 1 small shallot, thinly sliced
  • 24.00 gm white sesame seeds, toasted
  • 3 tsp poppy seeds
  • Pinch of garlic powder
  • Pinch of onion powder
  • 1.80 gm sea salt flakes
  • 1/4 tsp freshly ground black pepper
Instructions:
  • In a large bowl, let the sugar and salt dissolve in 3 cups (750ml) hot water. Stir in 2 cups of ice until melted. Gently place the salmon in the mixture, cover the bowl, and chill in the fridge for 1 hour or up to 1 day.
  • Preheat your oven to 200°C (180°C fan-forced). Toss beetroot with 2 teaspoons of extra virgin olive oil in a roasting tray. Season with salt, cover with foil, and roast for 1 hour until tender. Let it cool. Peel and grate the beetroot into a bowl, then mix in 1/2 cup (140g) yoghurt, 2 tablespoons olive oil, lemon zest, and 1 tablespoon lemon juice. Season to taste. Chill in the fridge. Optional: Remember to wear rubber gloves while peeling to avoid staining your hands.
  • Prepare a covered barbecue for medium heat indirect cooking. Pat dry the salmon removed from the brine. Spread 2 cups of soaked hickory or apple wood chips on heavy-duty foil and enclose in a pouch. Poke 6 holes on the top of the pouch and place it on the lit barbecue burner.
  • Once the pouch starts to smoke, use 2 teaspoons of olive oil to brush the unlit side of the barbecue grill. Place the salmon on the grill, skin-side down. Close the barbecue hood and cook for 7-8 minutes, or until the salmon is flaky but the center remains rosy.
  • While the salmon is cooking, prepare the everything spice mix by combining sesame seeds, poppy seeds, garlic powder, onion powder, sea salt, and black pepper in a small bowl. In another bowl, toss herbs, shallot, and 1 tsp of the remaining lemon juice. Season with salt to taste.
  • Spread a vibrant beetroot yogurt on a platter or individual plates. Top with succulent salmon, dollop remaining plain yogurt around the salmon, and finish with a fresh herb salad and a sprinkle of 1 tablespoon everything spice mix.

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