Anda Bhurji, Hot Smoked Salmon and Soda Bread Toast

Ingredients

• 680 g Salmon Fillet (Skin-on, pin bones removed)
• 950 ml Water (For the brine)
• 70 g Kosher Salt (Coarse grain)
• 100 g Brown Sugar (Packed)
• 3 g Black Pepper (Coarsely ground)
• 3 g Garlic Powder

Instructions

1. 1

   Prepare the Brine

   • In a large non-reactive container (glass, ceramic, or stainless steel) or a large zip-top bag, combine 950 ml of cold water, kosher salt, and brown sugar.
   • Stir vigorously for 2-3 minutes until the salt and sugar are completely dissolved.
2. 2

   Brine the Salmon (4-6 hours)

   • Submerge the salmon fillet in the brine, ensuring it is fully covered. If needed, place a small plate on top to keep it submerged.
   • Cover the container and refrigerate for 4 to 6 hours. Use a shorter time (4 hours) for thinner fillets and a longer time (up to 6 hours) for very thick fillets.
3. 3

   Dry and Form the Pellicle (2-4 hours)

   • Remove the salmon from the brine and briefly rinse it under cold running water to remove excess salt.
   • Pat the fillet completely dry with paper towels. This is a critical step.
   • Place the salmon, skin-side down, on a wire rack set over a baking sheet.
   • Refrigerate, uncovered, for 2 to 4 hours. The surface of the fish will become dry and tacky to the touch. This sticky layer is called a pellicle and it helps the smoke adhere beautifully to the fish.
4. 4

   Prepare the Smoker (30 minutes)

   • About 30 minutes before you plan to smoke, soak the alder wood chips in water.
   • Preheat your smoker to 107°C (225°F).
   • Drain the soaked wood chips and add them to your smoker's wood chip box or tray according to the manufacturer's instructions.
5. 5

   Smoke the Salmon (2-3 hours)

   • Lightly season the top of the salmon with coarse black pepper and garlic powder.
   • Place the salmon on the wire rack directly onto the smoker grate, skin-side down.
   • Smoke for 2 to 3 hours, maintaining a consistent temperature. The salmon is done when the internal temperature of the thickest part reaches 63°C (145°F) on an instant-read thermometer.
   • The fish should be opaque and flake easily with a fork.
6. 6

   Rest and Serve

   • Carefully remove the salmon from the smoker and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, resulting in a moister fillet.
   • Serve warm, at room temperature, or chilled. It can be flaked into salads, pasta, or served on crackers with cream cheese and capers.

Ingredients

• 4 tbsp salted butter (softened to room temperature)
• 0.25 tsp flaky sea salt (optional, for sprinkling)

Instructions

1. 1

   Prepare the bread slices. Ensure your soda bread is sliced into thick, even pieces, about 3/4 to 1-inch thick. This helps it toast evenly without drying out.

2. 2

   Toast the bread using your preferred method. Soda bread is denser than standard bread, so it may require a longer toasting time. Toast until golden brown and crisp on the outside.

   • Toaster: Use a medium-high setting. You may need to toast for two cycles.
   • Skillet: Heat a dry cast-iron or non-stick skillet over medium heat. Toast for 2-3 minutes per side.
   • Broiler: Place slices on a baking sheet and broil for 1-2 minutes per side, watching very closely to prevent burning.
3. 3

   Butter the toast immediately. As soon as the bread is toasted, transfer it to a plate. Spread each hot slice generously with about 1/2 tablespoon of softened salted butter, allowing it to melt completely into the nooks and crannies.

4. 4

   Garnish and serve. For an extra touch of flavor and texture, sprinkle a small amount of flaky sea salt over the melted butter. Serve immediately while warm.