Cedar-planked mustard glazed salmon with crushed new potatoes en cocotte
For the salmon
- 500-600g whole salmon fillet
- 2 tbsp maple syrup
- 1 tbsp wholegrain mustard
- ½ lemon, juice only
For the crushed new potatoes
- 300g new potatoes
- 60g butter
- 2-3 tbsp crème fraiche
- a squeeze of lemon
- 1 tbsp olive oil
- 1 tbsp horseradish root, grated
- 2 tbsp dill, roughly chopped
- 2 tbsp parsley, roughly chopped
- 1 cedar barbecue plank
- Smoking chips
Cooking over charcoal is something we love to teach throughout the summer months at Daylesford Cookery School, using ingredients picked straight from our organic Market Garden. Our guests often arrive a little daunted at the prospect of cooking over coals but once armed with our simple techniques and principles, guests will leave confident about mastering not just meat cookery but also how to barbecue puddings, starters, slower roasts and vegetables.
Two hours before you plan to cook the salmon, soak the cedar plank and smoking chips in water which will prevent either from catching light.
Light your lidded barbeque and get it to 220˚C. It depends on the barbeque being used as to timings and how to light it.
We use a weber summit charcoal. To light it, fill your chimney with briquettes and place on top of a lit fire lighter, leave until the flames have died down 10-15 minutes and pour into the barbeque baskets, leaving to one side of the barbeque. We will cook atop these for direct cooking and to the side of the coals for indirect cooking. If you wish to smoke you must have a lidded barbeque.
Place the new potatoes in a cast iron saucepan, add the butter and 2 tbsp water and cover with a lid. Place onto the barbecue over indirect heat, close the barbecue lid and cook for 15-20 minutes or until tender.
While the potatoes are cooking, prepare the salmon. Whisk together the maple syrup and wholegrain mustard with a little salt and pepper. Brush this on top of the salmon fillet and place it onto the cedar plank.
Once the potatoes are cooked, remove from the barbecue. Lightly crush with a fork or potato masher and stir in the crème fraiche, lemon juice, olive oil, freshly grated horseradish and fresh herbs. Keep to one side.
To cook the salmon. Lift the barbecue grill and tip the drained smoking chips on top the coals. Then place the cedar plank, with the salmon on top, onto the grill, cooking direct. Close the lid and cook the fish for 12-15 minutes until just cooked through. Squeeze over the lemon juice and allow to rest for a minute or two.
To serve, gently break the salmon into large flakes and plate up with the crushed potatoes and a pile of dressed salad leaves.
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