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This recipe is inspired by the wonderful wild Irish salmon, the way it is smoked in Ireland, and the oysters I ate there.
Line a wok or stir-fry pan with two thicknesses of foil. Place smoking mixture on top and place over high heat. Cover and when it starts to smoke place a rack and salmon on top.
Cover tightly again, reduce heat to low and allow to smoke for about 3 minutes. Remove lid quickly and add oysters. Cover quickly again and smoke for two more minutes. The salmon should be hot, cooked at the edges but pleasantly pink inside.
Meanwhile, place cider vinaigrette ingredients in a small bowl and whisk until combined. Alternatively, shake in a jar.
To serve, toss watercress leaves with cider vinaigrette and distribute amongst serving plates. Top each with two oysters, one piece of salmon and a lemon wedge if desired.
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