Smoked Salmon Baskets
This is the traditional way to start the Christmas Dinner in our house. These salmon baskets are incredibly easy to make but pack so much flavour and you can use your Big Green Egg to both cold smoke the home-cured salmon, and bake the baskets.Everyone is always amazed that the baskets are made of regular supermarket sliced white bread.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To cure and smoke your salmon
- Follow my recipe - it'll take a week to make it and let it mellow, there is very little effort needed.
To make the sauce
- Take all the ingredients and mix in a bowl
For the baskets
- Use a rolling pin to roll your slices of bread as thin and you can get them.
- With a 10cm cutter, cut a disc out of each slice of bread. Discard the crusts.
- With a basting brush, baste both sides of each piece of bread with a small amount of light olive oil.
- Place each disc into your muffin tin.
- Bake all the discs for 20 minutes on top of a baking stone in your Egg. They should crisp up and start to go golden around the egdes.
- Once cooked cool on a cooling rack.
Assembly
- Place a generous portion of smoked salmon into each basket.
- Spoon on a good dollop of the sauce.
- If you're feeling decadent spoon on a few fish roe or caviar.
- Serve with a slice of lemon.
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