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Hot Smoked Salmon with Celeriac Remoulade and Crisp Bread

Serves 6-8
  • Steps
  • Ingredients


  • Rub lemon and lime zest and hard herbs over salmon. Brush with oil, season to taste, place on a baking tray and set aside.
  • Preheat a coal-bedded kettle barbecue until coals turn white, and then add woodchips and lemon leaves around coals to smoke. When smoke appears, place salmon on an oiled rack. Cover and smoke, until cooked through (20-25 minutes). Remove from heat and set aside to cool. Fish can be served warm or refrigerated for up to 3 days and served chilled.
  • Meanwhile make the remoulade, in a large mixing bowl combine celeriac, apple, oil, sherry vinegar, lemon juice and aioli.
  • When cool enough to handle, coarsely flake flesh (discard bones and skin) and serve with celeriac remoulade and crisp bread.

TIPS: Smoking woodchips are available from select barbecue-supply shops and specialist online suppliers. Indirect grilling is cooking away from the heat using the top rack. It's important to have your coal base well established and glowing before adding woodchips.

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