One of the most requested signature breakfast dishes at Eichardts is the house cured smoked salmon.  Rich and delicious, its easy to make at home so you can get a little of the Eichardt’s experience at your place.

Choose the perfect fillet of salmon – you can smoke a large side and it stores well in the fridge

• Make a curing mix of brown sugar, salt and a sprinkling of coriander and fennel seeds.
• Around a cup full is plenty for 2 small fillets
• Pack the mix onto the flesh side of the fillet, cover with cling wrap for around an hour or so
• When time is up rinse off the cure and pat dry with paper towel
• In a roasting dish or even a wok, put a handful of smoking chips in with a rack on top.
• Place your salmon skin side down on baking paper and lay on the rack – cover tightly with foil or a lid.

Put the pan on a high heat until your chips begin to smoke – usually around 8-10 minutes depending on the heat – when you have a good smoke going, turn the heat down and cook for a further 12-15 minutes.  You’ll know when its done the salmon will brown off on the surface and test the edges for crumble with a fork.

Allow to cool a little before serving, this is also delicious cold – flaked over fresh pasta and drizzled with a little oil and cracked pepper, even cold on crackers as an afternoon snack with a crisp sauvignon blanc.

Stores in the fridge for at least a week so you can make a batch for next weekend’s brunch

Tony Townley is a luxury lifestyle specialist and owner of Luxury Adventures. Talk to us about planning your next visit to New Zealand, Australia or the South Pacific Islands.