Hot Smoked Salmon with Broad Bean Puree

3:10 pm on 8 October 2010

For 20 entrée portions


Cured Salmon

  • 1 side of fresh salmon
  • 150g rock salt
  • 150g brown sugar
  • 15g mandarin tea
  • 15g orange zest, roasted
  • 10g star anise, ground
  • 1 cinnamon quill, ground


  • 300g manuka chips
  • 100g rock salt
  • 100g brown sugar
  • 30g mandarin tea

Broad Bean Puree

  • 500g podded fresh broad beans
  • 50g chives
  • 50g yoghurt
  • juice of a lemon
  • salt and tabasco


For Cured Salmon

Mix all dry ingredients and spread liberally over the salmon. Refrigerate for 24 hours the wash off salt mix and pat dry with a towel

For Smoke

Mix all ingredients together. Using a stove top smoker smoke the salmon over a low heat for 40 minutes

For Broad Bean Puree

Blanch the broad beans until tender, remover from water and mix with the remaining ingredients in a food processor and puree until smooth. Season to taste

From Afternoons with Jesse Mulligan

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