Ingredients
Smoked salmon:
- 1 untreated lime
- 3 tbs maple syrup
- 1 ts coarse sea salt
- 1 ts AMC Red Velvet
- 1/2 ts coriander powder
- 500 g very fresh filet of salmon, with skin
- 40 g wood smoking dust (or 100 g of wood chips for smoking)
Chili butter:
- 1 untreated lime
- 100 g butter, softened
- 2 ts AMC Red Velvet
- 1 pinch sugar
- salt
Preparation
1. Wash the lime in hot water and finely zest the peel. Mix with maple syrup, salt, AMC Red Velvet and coriander powder in a bowl and then brush the mixture on the salmon. Cover and marinate in the fridge for approx. 2 hours.
2. Cut out a circle of baking paper with the help of a 24 cm lid, make approx. 2 cm larger when cutting it out and place in the sieve insert. Sightly wipe off the marinade from the salmon fillet and then place the salmon on the baking paper.
3. Line the pot well with aluminum foil and put wood smoking dust or wood chips in it. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
4. Place the sieve insert with the salmon on the pot and cover with lid again.
5. Switch Navigenio to “A” and cook for about 10 minutes in the 60°C program.
6. To make the chili butter, wash the lime in hot water and finely zest the peel. Stir the peel with the butter and AMC Red Velvet and season to taste with sugar and salt. Chill until serving.
7. At the end of cooking time, serve the salmon either immediately while still warm or if desired cold with chili butter.
Tip
- It will take a few minutes to reach the ideal temperature of 60°C. This wait is necessary for the Navigenio to heat in a particularly gentle way without allowing the temperature to get too hot.
This recipe has been tested and approved by AMC.
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