This recipe promises to be the star of your Christmas feast - the Smoked Salmon with Tahini and Burnt Butter. This show-stopping dish not only brings people together but elevates your festive celebration to new heights with its glamorous presentation and traditional flavours.
A Glamorous Twist on Lebanese Tradition
To celebrate the festive season, Lana from Aldergrills is showcasing some of her favourite festive feast treats. This show-stopping dish not only brings people together but elevates your festive celebration to new heights with its glamorous presentation and traditional flavours.
Hailing from the rich culinary heritage of Lebanon, this traditional Lebanese dish takes on a luxurious twist with the addition of smoky, succulent salmon. Imagine the aroma of fennel seeds, the zing of preserved lemons, and the warmth of burnt butter seamlessly blending into incredible layers of flavours that will leave your guests in awe.
As you gather around the table this Christmas, let this dish be the centrepiece of joy, connecting hearts and palates. Up your holiday feast with the perfect amalgamation of tradition and innovation, making every bite a moment to savour.
Information.
Course Main
Cuisine Lebanese
Keyword Smoked Salmon with Tahini and Burnt Butter
Prep Time 15 minutes
Cook Time 40 Hours
Total Time 55 minutes
Servings 6 people
Author Aldergrills
Equipment.
Heat Resistant Gloves
Long Tongs
Ziegler & Brown Bake And Roast Pack
Fuel.
Lump Charcoal
Ironbark Firewood
Natural Firelighters
Ingredients.
1.2kg side of salmon
8 cloves garlic
2 preserved lemons
2 1/2 tbsp extra-virgin olive oil
1 tsp fennel seeds
1 tsp salt
10g ginger
Tahini Sauce
150g Tahini
Juice of 1 lemon
Juice of 1 orange
3 cloves of garlic
Pomegranate Tabouli
1 Pomegranate
1 bunch flat-leaf parsley, finely chopped
1 tomato, diced
1 brown onion, finely diced
Burnt Butter
75g salted butter
50g pine nuts
The Method.
Preheat the Offset Smoker
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Start by getting your offset smoker ready. Preheat it to a steady temperature of 180°C (350°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
Prepare the Salmon:
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In a blender, mix together minced garlic, chopped preserved lemons, extra-virgin olive oil, fennel seeds, salt, and ginger to create a marinade.
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Using a tray, place the salmon on a large piece of baking paper. Pour the marinade over the salmon, ensuring it's evenly coated.
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Place it on the smoker for approximately 40 minutes or until the salmon is cooked through at 140 - 145°F.
Make the Tahini Sauce:
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In a bowl, whisk together Tahini, lemon juice, orange juice, water, and minced garlic until smooth. Adjust the consistency with a little Greek yogurt if needed. Set aside.
Make the Pomegranate Tabouli
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Using a sharp knife, chop the flat-leaf parsley, onion, and tomato finely.
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In a bowl add the flat-leaf parsley, onion, tomato, and pomegranate seeds and gently stir to combine, season with salt and pepper.
Prepare the Burnt Butter:
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In a small saucepan, melt the salted butter over medium heat. Allow the butter to cook until it turns a deep golden brown and emits a nutty aroma. Add the pine nuts and let them toast in the browned butter for a couple of minutes. Remove from heat.
Assemble the Dish:
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Drizzle the Tahini Sauce generously over a serving platter.
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Place the smoked salmon on top of the tahini bed.
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Add the pomegranate tabouli to the top of the smoked salmon.
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Carefully spoon the burnt butter and pine nuts over the smoked salmon, pomegranate tabouli, and tahini sauce.
Enjoy! x
