Tipsy Salmon on Indian Butterflies

5 from 7 votes
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 4 hours 45 minutes
Total Time 5 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 141 kcal


For the lenses:

  • 250 g Beluga lentils
  • 300 ml Coconut milk
  • 60 g Carrots
  • 60 g Celery root
  • 3 tsp Mild curry paste
  • For the salmon:
  • 1 kg Salmon fillet without bones
  • 1 l Rum pot 45%
  • 200 g Sea salt
  • 350 g Brown cane sugar
  • 2 tbsp Steak pepper
  • Smoking chips


  • 1 bunch Fresh coriander
  • 3 tsp Mild chilli salt


The salmon:

  • First, the salmon is poured with plenty of rum in a large pan. Then cover well with cling film and refrigerate for 30-45 minutes.
  • In the meantime, mix the sea salt, brown sugar and steak pepper in another row.
  • Then remove the salmon from the rum, pat dry with kitchen paper and "bury" it in the sea salt and sugar mixture.
  • Then cover well with cling film and leave to stain for at least 4 hours. If the pickling time is longer than 4 hours, that's not a problem - but it shouldn't be shorter.
  • Before serving, the salmon is smoked hot. To do this, preheat a grill to approx. 120 ° C. When the grill is at the desired temperature, remove the salmon from the stain, rinse and pat dry with kitchen paper.
  • Then put the soaked smoking chips in the smokehouse of the grill and let the salmon get temperature for about 20 minutes.

The beluga lenses:

  • For the beluga lentils, first bring water to the boil and lightly salt. Cook the lentils in it for about 15 minutes. Then pour through a sieve, rinse and pour back into the pot.
  • Chop the carrots and celery into small pieces. Heat the coconut milk in a pan and stir in the curry paste. Now add the chopped vegetables.
  • When the vegetables are softly cooked, purée finely with a hand blender, froth and then pour the prepared lentils into it.
  • The lentils and smoked salmon are served with freshly chopped corinander and a pinch of chilli salt.


Serving: 100gCalories: 141kcalCarbohydrates: 7.6gProtein: 14.4gFat: 5.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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