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The perfect pairing: Maple & Dill Slow Smoked Salmon + Kono 2019 Sauvignon Blanc

OUR WINE PAIRING RECOMMENDATION IS PRODUCED IN PARTNERSHIP WITH KONO WINES

Recipe by Caralee Fontenele
Photography and styling by Jo Anderson


Maple & Dill Slow Smoked Salmon

This is my favourite dish for summer. It will impress your guests no end and you will make it time and time again just to have in the fridge because it is so delicious and versatile. It is perfect as a tapas dish as people can pick at it as they enjoy a few drinks, and the salmon is also great on crackers, sweet potato rounds, zucchini bites or you can serve it as a meal with salad. I buy a whole salmon from the fishmonger and ask them to clean it for me so that all the hard work is done and then I smoke one whole side.

Serves: 6. Preparation: 15 minutes. Cooking time: 60 minutes.

Ingredients

1–1½ kg fresh salmon (with skin)

½ cup pure maple syrup

¼ tsp salt

1 tbsp coarsely cracked
mixed peppercorns

6 sprigs fresh dill

2 tbsp pure maple syrup

Method

Rinse the salmon and pat dry with paper towels. Place the salmon in a glass dish or on a tray. Combine the maple, salt and pepper and pour over the salmon. Marinate in refrigerator for 1 hour, turning the salmon occasionally. Drain the salmon and set the marinade aside to brush on during the smoking process.

Crank up the smoker to around 90°C. Cover the salmon flesh with fresh dill and place skin side down on the grill rack. Cover and smoke the salmon for 60 minutes, brushing with marinade a few times, or until the flesh begins to flake when tested with a fork. 

Remove the salmon from smoker and enjoy warm or allow to cool, store in an airtight container and serve up to a week later. 

Wine pairing recommendation: Kono Wines 2019 Sauvignon Blanc

Maple & Dill Slow Smoked Salmon is the perfect tapas dish for friends to enjoy with a few glasses of Kono’s crisp Sauvignon Blanc 2019.

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