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.
Cooking surfaces
BBQ Temperature
Ingredients
For the baskets
- Slices of medium sliced white bread
- Light olive oil for basting
For the horseradish sauce
- 1/3 cup (90g) mayonnaise (not the light stuff)
- 1 tsp white wine vinegar
- 1 tsp chopped dill
- Juice of 1/2 lemon
- 3 tsp horseradish sauce
For the salmon
- 250g smoked salmon – I really recommend curing and smoking your own using my recipe
Equipment
- A muffin tin
- A ProQ Cold Smoke Generator if you’re going to make your own salmon
Method
To cure and smoke your salmon
You really should try this, you’ll never buy ready-made smoked salmon again.
- 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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