Ingredients
| PLANKED SALMON | |
| 4 x 150g portions fresh Akaroa King Salmon, pinboned | |
| CELERIAC & BEETROOT REMOULADE | |
| 1 medium-sized (about 300g) celeriac, peeled | |
| 2 red beetroot, peeled | |
| juice and zest of 1 lemon | |
| 200g crème fraîche | |
| 2 tablespoons Robinsons Bay extra virgin olive oil | |
| 2 teaspoons French Dijon mustard | |
| 2 tablespoons Mandy’s horseradish sauce | |
| 1 small handful fresh tarragon | |
| 1 Granny Smith apple | |
| 1 tablespoon capers, drained, finely chopped | |
| SORREL AIOLI | |
| aioli, either homemade or store-bought mayo blitzed with some garlic | |
| fresh sorrel leaves, stems removed |
I learnt how to cook this in the USA at the Woodfire Grill in Atlanta, where we cooked literally everything using the wood-fired pizza oven and wood grill. The moment a waiter carried the salmon through the restaurant – plank still gently smoking – every head would turn. Next thing you knew, we’d have 20 more orders rolling in. So if you’ve never heard of planking salmon, you’re not alone – but trust us, it’s a showstopper.
I’ve done this at home on a barbecue and it’s a low-hassle way to serve salmon for a dinner party and it always wows. You’ll need either a lidded barbecue or a pizza oven to put the plank in to get enough direct heat to just catch the edge of the plank to infuse the salmon with rich smoky flavours but no flames!
You’ll also need four planks of untreated wood suitable for smoking – I used cherry wood cut for me by Nigel of Red Lion Workshop (instagram.com/redlionworkshop) but cedar or apple planks or mānuka splits from the BBQ shop are also fine – soaked overnight.
Instructions
| 1. | PLANKED SALMON |
| 2. | Dry off the plank and heat up the barbecue or pizza oven. |
| 3. | Put the salmon skin-side down on the plank, lightly season with salt and pepper and put the plank directly on the grill on a medium heat. Close the lid. |
| 4. | It should take about 15 minutes but check every 5 minutes to see how it’s rocking. You’re looking to get the wood to just catch and to start to give that smoky flavour – if the wood catches fire, don’t panic, just put it out with a little water as an open flame here will ruin the flavour. |
| 5. | To serve, get a great big platter or chopping board and serve the plank on this with a side of remoulade and spoonfuls of sorrel aioli. |
| 6. | It’s great with Black Estate Pét Nat. |
| 7. | CELERIAC & BEETROOT REMOULADE |
| 8. | Cut the celeriac and beetroot into matchsticks using a julienne peeler or a sharp knife. |
| 9. | Place them in a bowl of water with half the lemon juice to keep them crisp and vibrant. |
| 10. | To make the dressing, whisk together the crème fraîche, olive oil, mustard, horseradish and tarragon. |
| 11. | Add the lemon zest and remaining juice and season well – it should be punchy to balance the earthy vege and rich salmon. |
| 12. | While the salmon is cooking, drain the vege, pat them dry and place in a large bowl. |
| 13. | Coarsely grate in the apple, toss with the dressing and stir in the capers. Season. |
| 14. | SORREL AIOLI |
| 15. | Blitz the aioli with sorrel leaves. |
Recipe Nik Mavromatis / Photography Allan Lee