yet another recipe type blog..
so here goes, another food blog.
now i just ate this like ten minutes ago, then i drank a pint of green milk. the window cleaner had made a comment about the plants in my garage window so i thought fuck him.. and now theyre gone.
anyway i was having a look on my favourite website the other day and i noticed seahawks had done another food blog, it was ugly, really ugly. despite the ugliness though he couldnt admit defeat and got to arguing about how a prawns not a fish.
i guess a prawn isnt a fish but whatever.. i realised then that to truely show seacawk who's the boss i will just make another smoked fish dish.
so here it is
smoked salmon salad or..
hot smoked salmon with mango and avocado salsa, pineapple reduction, coriander oil and a coconut tuille.
to make this you'll need ..
salmon wood chips
nahm plah (thai fish sce)coconut tuiles
so first off you need to cut your fish, nice small squares look good so i went for that, cut it then salt it use about twice as much salt as you'd normally use to season it, cover each side of the fish in salt place it on a colander or something in the fridge for 20 mins.
next job is the coconut tuille, these are pretty simple to make and theres a recipe here
for the pineapple reduction you'll need around half a pineapple, blitz it down completely, pass it through a fine seive and boil it up until its reduced by around 2/3, chill it, check for seasoning then stick it into a squeezy bottle.
now dice up your avocado, mango and the rest of the pineapple, finely dice your red onion, chilli, chop some coriander and mix it all together, add in about 1/4 of a t-spoonful of sesame oil and a good glug of olive oil, instead of using salt to season this its much nicer and more appropriate to use the nahm plah, just be careful with this as its pretty strong.
finely slice your spring onions on an angle and leave them in a bowl of iced water for 20 mins to help them curl.
for the coriander oil blitz the remainder of your coriander with some olive oil and pass it through a fine seive.
and thats basically it, wash the salt off your fish and pat it dry with kitchen paper then smoke it gently for around 6 - 10 mins.
while its smoking garnish up your plate.
serve and enjoy