Smoked Salmon Baskets

Name: Smoked Salmon Baskets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 12 slice medium sliced white bread; light olive oil (for basting); 90 g mayonnaise ((not the light stuff)); 1 tsp white wine vinegar; 1 tsp fresh dill (chopped); ½ lemon (juice only); 3 tsp horseradish sauce; 250 g smoked salmon; 1 lemon (sliced into wedges)

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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.

Pin Recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings: 12 portions

Course: Appetizer

Cuisine: British

Ingredients Equipment Method Video

Ingredients

For the baskets

12 slice medium sliced white bread
light olive oil for basting

For the horseradish sauce

90 g mayonnaise (not the light stuff)
1 tsp white wine vinegar
1 tsp fresh dill chopped
½ lemon juice only
3 tsp horseradish sauce

For the salmon

250 g smoked salmon I really recommend curing and smoking your own using my recipe

For the garnish

1 lemon sliced into wedges

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

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

Set up your egg for an indirect cook at 200℃ with the convEGGtor, stainless steel grid and baking stone.
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.