1. Liberally season the salmon fillets with salt, black pepper and sprinkle a few star anise over the top. Leave to reach room temperature
2. Prepare your heat source to achieve a medium temperature.
3. Select a light to medium wood smoke flavour, depending on how smoky you like your food. As an oily fish with a strong flavour, salmon can take stronger flavours too, so anything from Whisky Oak for some robust smoke to Alder or a fruitwood for a medium smoke to Beech for something a little more subtle.
4. Cook gently for around 25 to 30 minutes and leave to settle for a further 5 minutes
5. To serve, mix the wasabi paste with creme fraiche to create a punchy sauce and add freshly blanched green veg such as kitchen beans or samphire.
Make a spicy smoked salmon pate with any leftovers, mix with chopped fresh flat leaf parsley, chopped chilli and creme fresh.
- 4 to 6 salmon fillets
- salt, black pepper and star anise
- 80g wasabi paste
- 200g creme fraiche
- beech for light flavour, cherry or alder for a medium flavour, whisky oak for a strong flavour