Hot Smoked Atlantic Salmon, Beetroot, Horseradish & Fennel

Hot Smoked Atlantic Salmon, Beetroot, Horseradish & Fennel

Created by Graeme McLaughlan, Group Executive Chef, Red Rock Venues


7 Hour(s)



For 8 people

  • 2 kilo(s) Side of Atlantic Salmon (skin on and pin boned)
  • 1.5 kilo(s) De-ironised table salt
  • 1.5 kilo(s) Caster sugar
  • 1 handful(s) Dill (finely chopped)
  • 80 grams Hickory smoking chips
  • 1 kilo(s) Red beetroot
  • 3 Fennel bulbs
  • 1 Fresh horseradish root
  • 200 grams Snow pea tendrils
  • 200 grams Flowerdale Farm Wild Rocket
  • 1 Punnet Flowerdale Farm Pea Flowers
  • 1 Punnet Flowerdale Farm Nasturtium Leaves
  • 1 Punnet Flowerdale Farm Ice Plant
  • 1 Punnet Flowerdale Farm Dianthus Flowers
  • 1 Pot of Flowerdale Farm Microgreen Red Garnet
  • 2 Free-range egg yolks
  • 1 teaspoon(s) Dijon mustard
  • 500 mL Pure blended oil
  • 1 tablespoon(s) White wine vinegar
  • 1 pinch(es) Sea salt and white pepper

Adjust Quantity


  1. Hot Smoked Salmon: In a large bowl mix salt, sugar and dill thoroughly. Spread an even 2cm layer of the salt & sugar mix into a tray large enough to fit the side of salmon. Place the salmon on top of the 2cm layer of salt & sugar mix, skin side down. Spread the remaining salt & sugar mix over the salmon making sure all the salmon is covered with no flesh of the salmon exposed. Cover the tray and place in a refrigerator for 6 hours.
  2. After 6 hours remove the salmon from the salt & sugar mix and lightly rinse under water, removing all the excess salt & sugar curing mixture and pat dry. Put the cured salmon side on a tray and place in a hot smoker. Using the Hickory wood chips in the smoker, smoke the side of salmon for 1 hour at 80 degrees. After 1 hour remove the salmon and allow to cool. Gently break the salmon into large flakes leaving the skin and blood line behind. Store in an air tight container in the fridge until needed.
  3. Beetroot, Fennel & Horseradish Salad: Remove stalks and roots from the beetroot and rinse off any excess dirt. Wrap the beetroot individually in aluminium foil and place on a tray. Place the tray of beetroots in a 180 degree preheated oven and roast for approximately 30mins depending on the size of the beetroot. A skewer can be used to test if the beetroot is cooked, it should be able to skewer through the beetroot easily with very little resistance. While still warm remove the beetroot from the aluminium foil and remove outer skin of the beetroot. Once cooled, cut the beetroot into large wedges and store until needed.
  4. Clean the fennel of its stalks, remove the outer layer and rinse off any dirt. Shave the fennel thinly on a mandolin and place the shaved fennel into acidulated water (500ml water-50ml lemon juice) and store until needed.
  5. Peel the outer tough skin from the horseradish in preparation to grate just before serving.
  6. Dill Mayonnaise Dressing: Place egg yolks, dijon and vinegar in a bowl and whisk to combine. While continuing to whisk, very slowly add the oil to create an emulsion. Continue to add the oil slowly until all combined and a thick mayonnaise is achieved. Season with salt and pepper and fold half a bunch of chopped dill to the mayonnaise. Keep aside until needed.
  7. To Serve: Place the beetroot in a bowl, lightly dress with olive oil and season with sea salt and pepper. Arrange the beetroot wedges on a plate also incorporating the large flakes of salmon. In a separate bowl place the shaved fennel (drained from its liquid) snow pea tendrils and rocket. Dress the leaves lightly with the dill mayonnaise dressing, arrange the leaves neatly over the beetroot and salmon on the plate. Use the Flowerdale Farm microgreens and edible flowers to garnish the salad and give bursts of flavour. Using a super fine grater (microplane) grate the fresh horseradish over the salad. Serve.