Smoked Salmon Meze - Mediterranean Style Recipe

CURE THE SALMON by mixing all the ingredients listed in the ‘cure’ together (except for the cilantro) thus making a tight paste. Rub it evenly all over the piece of fish. Roughly chop the cilantro, stems and all, and strew it along both sides of the salmon. Tightly wrap it in plastic wrap and set it in the cooler for 2-3 days.

Unwrap the whole thing and wipe of all the spices. Brush it with a light coat of olive oil.

When smoking it, set it midway from the heat. For this preparation you want a harder (more cooked) fish. Smoke it only for 2 hours max. and when finished set it to cool at room temperature.

FOR THE AIOLI: While the fish is cooling put the wine and the pomegranate molasses into a small sauce pan and carefully reduce it by at least 2/3 until it is very thick. Let cool.

Place the garlic cloves, lemon juice, mustard and egg yolks into a blender. Set it to high speed for 45 seconds then slowly drizzle in the oil until a very thick emulsification results. Mix in the reduced wine/molasses and season with the salt and pepper. Let it chill for an hour or more.

TO SERVE THIS: Roughly flake the salmon and divide it into four equal portions. Set each one way off centre on a large chilled plate.

At the opposite side of every plate set a heap of the greens, tossed in a very simple and light lemon/olive oil vinaigrette. On both sides of that, a thick slice of tomato.

Chop the scallions finely along with the dill and mix together. Set a tbls. of this in the middle of each tomato slice.

Cut the eggs in half. Coarsely chop the yolks and fill four halves with them. The remaining halves fill with capers. Set them in front of the greens between the tomatoes. Fill in the gaps with the croustini which should be nice and crisp.

The salmon may be drizzled with the Aioli or else it can be served in a small side container of some sorts.