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Smoked Salmon With Fennel And Caper Sauce

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Smoked Salmon With Fennel And Caper Sauce

Smoking fish at home is possible with an old wok or frying pan with a tight-fitting lid. It needs to be one that can withstand high heat and one you won't mind discolouring. You should have a well-ventilated room. Smoking fish at home makes a fabulous change to pan-fried or grilled salmon. Another alternative is to marinate the salmon in olive oil, lemon rind and chopped fennel and cook the salmon on the BBQ.


  • 600 gram side piece of salmon
  • 1 tblsp dark soy sauce
  • 1 tblsp oil (preferably olive)
  • 1 grated lemon rind
  • 1 tea bag Earl Grey tea
  • 1 tblsp ground fennel seeds
  • 2 tblsp rice
  • 1 tblsp sugar

Fennel and caper sauce

  • ½ large fennel bulb or 1 small fennel bulb
  • 5-6 spring onions, trimmed and finely chopped
  • 25 grams butter
  • 2 cloves garlic, peeled and mashed to a paste
  • 1 cup fish stock or vegetable stock
  • 2 tablespoons cream
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh fennel fronds
  • 1 grated rind of lemon


  1. Using tweezers, pull out the bones from down the centre of the salmon. Cut the salmon into 4 equal portions. Brush well with soy sauce and olive oil and scatter the lemon rind on top.
  2. Place the salmon, skin side down, on a rack which will fit in your wok or frying pan.
  3. Line a wok or old heavy-based frying pan with a double layer of foil. Sprinkle the tea, fennel, rice and sugar over the foil.
  4. Place the rack with the fish on top and cover with a very tight fitting lid.
  5. Place the wok or pan over a high heat for 8 minutes, then lower heat for 5 minutes, and then turn heat off. Allow to stand for a further 5 minutes before removing. Serve the salmon warm with the Fennel and Caper sauce.

Fennel and caper sauce

  1. Finely chop the fennel bulb, reserving some fronds for garnishing.
  2. Heat the butter in a frying pan and cook the fennel and spring onions over a moderate heat for about 5 minutes, stirring occasionally.
  3. Add the garlic and cook a further minute.
  4. Stir in the stock and simmer for 10 minutes. Add the cream, capers, fennel fronds and lemon rind. Season with salt and pepper to taste. If you would like a thicker sauce, then blend 1 teaspoon cornflour with a little water and stir into the sauce. Cook for 2-3 minutes until thickened.

Cooks Tips

- If you'd like a thicker sauce, blend 1 teaspoon cornflour with a little water and stir into the sauce. Cook for 2-3 minutes until thickened.

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