Smoked Salmon Taco

Serves 6
Time 30 minutes + curing time


Tail piece Salmon, skin on 

2 cups rock salt
2 cups caster sugar
1 cup fenugreek leaves
1 cup pepper corns
1 orange, zest 

2 tomatoes, diced
1 avocado, diced
1 lime, juice
1 orange, juice
1 bunch coriander, roughly chopped
3 spring onions, sliced
1 jalapeno, seeds removed, diced
Pinch salt
1 tbsp extra virgin olive oil  

To serve
Sour cream
6 masa flour tacos, warmed 

Smoking chips of choice


Combine curing ingredients in a large dish, cover the fish in the curing agent and cure in the fridge for at least 24 hours. Rinse well under a tap. 

Add smoking chips in hot wok, once you start getting smoke turn the heat down to low. Place the rinsed salmon fillets in a steamer basket and place over the smoke to cook for 5-10 minutes, depending on the thickness of your salmon. 

Combine all of the salsa ingredients together in a bowl, stir to ensure everything is combined.

Assemble tacos with smoked salmon and salsa.