Learn to hot smoke salmon and create a great brunch dish with perfectly poached eggs. Served on sourdough toast with chive flavoured Chobani yogurt.
Lightly cure the salmon with the sugar and salt. Leave for 15 minutes. Brush off the cure before smoking the fish. The salt and sugar will have done their work.
Place the wood-chips in the bottom of your smoker. Place the salmon on the food rack and slide the lid until it is nearly shut.
Place the smoker over a moderate heat until wisps of smoke start to appear. Once the smoking has started, close the lid completely. Leave on a low heat to smoke for 8 minutes. After 8 minute, remove the lid from the smoker and allow the salmon to cool.
Finely chop your chives and mix them with the Chobani Greek yogurt and season to taste.
Bring the water and white wine vinegar to the boil. Reduce the heat so as the water is just simmering. Break the eggs into cups and then pour one at a time into the simmering water. With a slotted spoon lift the egg so as it does not sit at the bottom of the pan and cook for 3 minutes.
Whilst the eggs are cooking, toast the sourdough. Butter whilst still hot.
To serve: Flake a generous amount of the salmon on to each slice of toasted sourdough, place a poached egg (or 2) on top and then coat with the chive sauce. Garnish with a wedge of lemon.
«Try smoking your fish with different types of wood chips for vary the flavours.»