Smoked Salmon Tacos
Total Time: 5 hours, 30 - 45 minutes
Prep Time: 15 minutes
Cook Time: 5 ½ hours
Servings: 4 - 6 People
Suitable For: Summer afternoon cocktail party
There’s nothing more exotic than a little smoky fish flavour on a warm summer’s evening. So, pull out that smoker, pour a glass of chilled wine and get ready for an unforgettable taste sensation. Megamaster’s salmon taco recipe is one you’ll keep coming back to.
Ingredients
300g Norwegian salmon
10g fresh dill
Megamaster Oak or Cherry wood chips
10ml mirin
taco shells
tomato salsa
cream cheese
Instructions
- Set up your smoker to approximately 110°C.
- Chop the dill and generously rub onto the salmon.
- Set the salmon onto wax paper (top and bottom), skin side down. Put into the smoker for 1.5 hours.
- Soak your Megamaster Oak or Cherry Wood Chips in water and add it to your smoker for am extra smokey flavour.
- Put into the smoker for 1.5 hours.
- Reset the salmon for at least 4 hours in a cool dry place, so that the natural oils enhance the smokey flavour in the salmon.
- Pull the flesh apart from the skin and add into lightly toasted tacos. Top with salsa and splash with mirin.
MEGAMASTER RECIPE TIPS
Tip 01
Chef Pro Tip: 110°C is the perfect smoking temperature - low and slow. (Check every 30 minutes, bearing in mind that every time you open the lid, you lose heat.)
Tip 02
Get to know your local fish market monger or deli. Ask them questions about where the fish comes from and how it was caught.
Tip 03
You can use our Megamaster Oak or Cherry Wood Chips for smoking.
