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Curry-Smoked Salmon with Potato Salad
Serves 8
This salmon, first cured with dill and curry powder and then smoked, has a flaky
texture and rich buttery flavor. If you don't have a stove-top smoker, use a heavy skillet or
wok fitted with a rack and a lid. You can also use an outdoor smoker or a grill set up for
indirect-heat smoking. Marcus pairs the fish with a light potato salad that makes a perfect
counterpoint to the heat of the curry.
Ingredients
Cured Salmon 1/2 cup firmly packed light brown sugar1/2 cup kosher salt 1/2 cup chopped fresh dill 2 tablespoons curry powder 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 pounds salmon fillet, in a single piece, skin and any pin bones removed Potato Salad 1/2 cup olive oil1 tablespoon yellow mustard seeds 8 red or white waxy potatoes (about 2 pounds total weight), unpeeled 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons balsamic vinegar 1 tablespoon grated fresh horseradish (optional) Kosher salt and freshly ground black pepper 1 tablespoon finely chopped pickled ginger 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh flat-leaf parsley 1 cup apple wood chips 2 teaspoons plus 1 generous tablespoon curry powder |
 Photos by Maren Caruso
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To make the cured salmon, in a small baking dish, combine the brown sugar, salt, dill, curry powder, and parsley and mix well. Add the salmon to the dish and rub the mixture over both sides. Cover and refrigerate for 6 hours, turning the salmon once after 3 hours.
Meanwhile, make the potato salad. In a small saucepan, combine the olive oil and mustard seeds and bring to a simmer over low heat. Reduce the heat to the lowest possible setting (use a heat diffuser if you have one)-the oil should barely bubble-and infuse for 1 hour. Remove from the heat and let cool.
In a saucepan, combine the potatoes with salted water to cover and bring to a boil over high heat. Reduce the heat slightly and cook for 18 to 20 minutes, or until fork-tender. Drain in a colander.
When the potatoes are cool enough to handle, using a sharp paring knife, peel them, cutting deeply enough to remove a 1/4-inch-thick layer of flesh with the skin. Cut the pieces of potato skin in half, and set aside. Cut the potatoes into 1/4-inch-thick rounds and place in a salad bowl.
Put the mustard in a small bowl. Slowly add the cooled olive oil mixture while whisking constantly. Whisk in the lime juice, vinegar, and horseradish and season with salt and pepper.
Add the ginger, chives, parsley, and potato skins to the potatoes. Drizzle the mustard dressing evenly over the top and toss well. Set aside at room temperature and serve within an hour. Do not refrigerate the salad, as the cold will mute its flavors.
To smoke the salmon, scrape the seasonings off the fillet with the back of a knife, then wipe the salmon fillet with a damp kitchen towel. Put the wood chips in the bottom of a stove-top smoker, and sprinkle the chips with the 2 teaspoons curry powder. Lightly moisten the wood chips with a few teaspoons of water. Cover with the rack and lay the salmon on the rack. Cover the smoker and place over low heat. Cook for 5 minutes, or until you see the first wisps of smoke. Then turn off the heat, turn the salmon fillet over, re-cover, and let stand for 10 minutes for the salmon to absorb the smoke. (The salmon will be very rare. If you prefer your salmon cooked a little more, increase the initial cooking time by 5 to 10 minutes.)
Transfer the salmon to a plate and let cool to room temperature. Rub the remaining 1 tablespoon curry powder on top of the cooled salmon, and serve with the potato salad.
