Smoked Salmon

with poached eggs, labne, dukkah, kale & chilli toast

Smoked Salmon

with poached eggs, labne, dukkah, kale & chilli toast
Serves 6-8
Herb Oil 

Blends herbs and oil. Set aside.

Herb Labne

Hang yoghurt overnight in muslin cloth (or an oil filter). Fold the herb oil through the remaining yoghurt and check for seasoning.

Smoked Salmon

Preheat the oven to 185°C (205°C conventional). Line a deep tray with foil and sprinkle the woodchips over the top. Fit the cooling rack into the tray.

Rub the flesh of the salmon with the sugar, and sprinkle over the salt and dill. Grind with plenty of pepper. Place the salmon, skin-side down, on the rack and place the tray over medium to low heat on the stovetop.

When a good amount of smoke is being generated, cover with foil to create a little smokehouse. Smoke the fish for 3-5 minutes – you want to see some dark caramel tones forming on the fish and for it to have turned more orange. If smoke is bellowing out, turn stove on low, and cover tray well to trap smoke.

Take the smoker off the heat and leave to sit for 2 minutes. Line another tray with baking paper. Carefully lift the salmon off the rack and onto the tray. Place in the oven for 10-14 minutes and then set aside somewhere warm for 10-15 minutes.


Toast all ingredients for 15 minutes on 180°C, checking and shaking well every 5 minutes. Roll hazelnuts in a tea towel and discard the shells. Blend together for a rough finish.

Chilli Oil

Place vegetable oil in a pot, and on a high heat sweat out chillies and garlic for 10 minutes. Add cherry tomatoes and cook out for a further 5 minutes until tomatoes are soft. Add the mix to a blender, and whilst blending, slowly add the olive oil. The mix should emulsify.


Heat pan to high heat. Add kale, drizzle a bit of chilli oil over and season. Take kale out of pan once wilted to your liking.

To Serve

Put a small amount of herb labne in each bowl and smear with a spoon. Layer with kale, and then salmon. Add 2 poached eggs to each bowl. Butter your toast with chilli oil and sprinkle poached eggs with dukkah.

Chef’s Tip: You’ll need to make an improvised smoker using a deep-sided tray large enough to fit the salmon, a wire cooling rack that will fit inside this tray, and some foil.

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