Hot-smoked salmon with crab and aioli
by Mark Dodson

Ingredients

Fish & Shellfish

  • 4 salmon fillets, each weighing 160g
  • 1 crab, 800-900g

Store Cupboard

  • 1 tbsp of tomato purée
  • 100g of salt
  • 70g of sugar
  • 2 black peppercorns, crushed
  • salt
  • pepper

Fruit & Vegetables

  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 garlic clove, bruised
  • 2 juniper berries, crushed
  • 2 baking potatoes, medium
  • 10g of garlic, crushed with a pinch salt

Salad & Fresh Herbs

  • 4 sprigs of thyme, small
  • chervil leaves
  • 1 tbsp of chives, finely chopped

Oils & Vinegars

  • light olive oil
  • 150ml of extra virgin olive oil

Beverages

  • 650ml of water

Spices & Dried Herbs

  • 2 cloves
  • 1 pinch of saffron

Dairy

  • 125ml of milk

Speciality Ingredients

  • edible flowers