Hot Smoked Salmon with Dill Bretonne Sauce

We once did a house swap to Helsinki where I sampled the magic of Finnish smoke-box cooking.  We don't have smoke-boxes in Ireland but I developed this variation for covered barbeque which works spectacularly well with salmon.

Ingredients

• Allow 170g to 200g salmon per person - either in one piece or individual darnes
• Soy sauce
• Olive oil

Method

• Marinade the salmon flesh side down in soy and olive oil for a while. Not strictly necessary but it seasons the fish well and imparts a lovely golden colour.
• Sprinkle damp wood chips on coals, place salmon aside from coals cover with lid (with lid vent placed to draw smoke over fish) and leave to smoke for 15 to 25 mins (depending on thickness of fish) until fish is cooked through

This is especially good served with dill Bretonne sauce

BRETONNE SAUCE

Ingredients

• 50g melted butter
• 2 egg yolks
• 1 tsp dijon mustard
• 2 tsp lemon juice
• 1 tbsp finely chopped dill

Method

• Melt the butter and allow to boil
• Whisk the egg yolks, mustard, lemon juice and herbs together.
• Whisk the hot melted butter into the egg mixture little by little so the sauce emulsifies.
• Can be kept warm over bowl of hot (not boiling) water